1/4 cup boiled eggs
1/2 cup frozen corn kernels
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup milk
2 teaspoons all-purpose flour
2/3 cup shortening
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan or griddle over medium heat, combine boiled eggs with cooking water and cook until thickly to directions on a large saucepan. Remove from heat and set aside.
In a large bowl, using an electric mixer, cream together 1/2 cup of sugar and flour. Beat in remaining 1/2 cup sugar and salt until smooth. In a separate bowl, stir together 2/3 cup shortening and milk. Blend in flour mixture. Stir milk/flour mixture into egg mixture, beating well after each addition. Finally, fold in some of the sifted flour mixture. Stir together all-purpose flour, salt, and cinnamon.
Transfer batter to a 1 quart casserole dish. Cover and bake in the preheated oven for 1 hour, or until a jagged knife inserted into the center comes out clean.