Instructions: Melt 1/2 cup margarine in large, heavy skillet (I like an iron skillet best) over high heat. Add cut corn; pour beaten eggs over corn and sprinkle with flour. Reduce heat to medium, stir with a metal spatula. Let brown well before turning. Sprinkle with salt and pepper. Add 2 more tablespoons margarine and continue to cook. Add the other 2 tablespoons margarine if needed to brown well. Cook for 15 to 20 minutes or until corn is done, and golden brown.

Makes 6 to 8 servings.

Joyce Says: This is a dish from my mothers side of the family. We cannot go through the summer without at least one batch of "fried corn." My mother is gone now but her "fried corn" is a time we all recall mom.

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