3 tbsp. butter
3 tbsp. all purpose flour
1 tbsp. sugar
3/4 tsp. salt
3/4 c. milk
1 (17 oz.) can cream style corn
3 eggs or equivalent egg substitute

Melt butter in a heavy saucepan over low heat; add flour, sugar and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in corn.

Beat eggs well. Gradually stir about one fourth of hot mixture into beaten eggs; add to remaining hot mixture, stirring constantly.

Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour. Yield: 6 servings. This recipe works great with egg substitute for those on low cholesterol diets.