3 ears corn
3 slightly beaten eggs
2 c. milk
1 1/2 c. stuffing croutons
2 tbsp. chopped onion
1 tsp. salt
1 tsp. sugar

Remove corn from cob. Measure 2 cups corn. Combine corn with eggs, milk, croutons, onion, salt, and sugar. Pour into 8 (6 ounce) custard cups. Set cups in shallow pan on oven rack. Pour hot water in pan to depth of 1 inch. Bake at 325 degrees for 50 minutes.