6 ears fresh corn (4 c.)
4 eggs
1 1/4 c. milk
6 slices white bread, cubed
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1/2 c. chopped parsley
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper

In large bowl, lightly beat eggs. Add corn and remaining ingredients. Mix well. Pour into greased 2-quart casserole. Place pan larger than casserole in preheated 325 degree oven. Place uncovered casserole in pan. Add sufficient hot water to larger pan to come half up sides of casserole. Bake until knife comes out clean, about 1 1/2 hours. Let casserole stand 10 minutes before serving.