3 tbsp. butter
3 tbsp. flour
1 1/2 tsp. salt
2 tbsp. sugar
1/8 tsp. pepper
Dash nutmeg
1 1/2 c. light cream
2 1/4 c. cooked corn, cut from the cob - 8 med. ears
3 beaten eggs
3/4 c. buttered soft bread crumbs
Paprika

Heat butter in saucepan, add flour and blend with wire whisk. Season with salt, sugar, pepper and nutmeg. Bring cream to a boil and add all at once to flour mixture, stirring vigorously with the whisk until sauce is thickened and smooth. Remove from heat and add the corn. Slowly add the beaten eggs, stirring constantly.

Pour the mixture into a greased 1 1/2 quart casserole and top with the crumbs. Sprinkle with paprika. Place casserole in a shallow pan of hot water and bake at 350 degrees for 45-50 minutes.