3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tbsp. sugar
1 1/4 c. milk
2 c. cream style canned corn
2 eggs, well beaten

Melt butter in saucepan. Stir in flour, salt and sugar, add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn and fold in well-beaten eggs. Pour into greased 1-quart casserole and set in pan of hot water. Bake 15 minutes in moderate 375 degree oven. Lower temperature and continue baking for about 30 minutes until set. Yield: 6 servings.