3 tbsp. butter
1 tbsp. flour
1 tsp. salt
Dash of pepper
1 tbsp. sugar
1/2 c. light cream
3/4 c. milk
1 (12 oz.) can whole kernel corn, drained
1 c. cream style corn, undrained
3 eggs, well beaten

Makes 6 to 8 servings. Preheat oven to 350 degrees and lightly grease baking dish. Melt butter in medium saucepan, remove from heat and blend in cream and milk, stirring over medium heat until mixture boils and is smooth and thick. Stir corn into sauce until well combined, then add eggs and mix thoroughly. Turn mixture into baking dish. Set dish in 2 inches of hot water. Bake uncovered for 1 1/2 hours.