3 tablespoons Butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heated milk
2 1/4 cups cooked whole kernel corn, fresh, canned or frozen
3 eggs, beaten
1/4 cup fine dry bread crumbs
2 tablespoons butter
6 to 8 hot dogs

PREPARATION:
Heat 3 tablespoons butter in saucepan over medium low heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth. Remove from heat; add corn.
Slowly stir in beaten eggs. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole. Bake an additional 15 to 20 minutes. Serves 6.