4 to 5 ears of fresh corn
3 eggs
3 tbsp. flour
2 tbsp. sugar
1 tsp. salt
1 tbsp. butter, melted
1 c. light cream

Score kernels by running point of knife down each row of corn. Cut kernels from cob and scrape cob with back of knife to release milky residue. You should have 2 cups of corn. Beat eggs until thick. Add corn and remaining ingredients and stir well. Turn into lightly greased 1 1/2 quart baking dish. Bake at 325 degrees for 1 hour, or until knife inserted near center comes out clean. Serves 4 to 6.