1/4 c. butter
1/4 c. flour
1 tsp. salt
3 tbsp. sugar
3 c. fresh corn
1 3/4 c. milk
3 eggs

Melt butter in sauce pan; blend in flour, salt and sugar. Stir until smooth (do not brown). Add milk, cook until thick. Stir in corn. Add eggs that have been beaten until frothy. Pour into buttered shallow 1 1/2 quart casserole. Set in pan containing 1 inch water and bake in 350 degree oven until just set, about 45 minutes. Serves 6 to 8. This corn pudding is light and delicate, very good served with chicken or ham.