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

Preheat oven to 350 degrees, lightly grease 1 quart casserole dish. Melt butter in large saucepan and remove from heat. Stir in flour, salt, pepper, sugar until smooth, then blend in cream and milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened and smooth. Combine both corns and eggs and add to sauce. Turn mixture into prepared casserole. Set casserole into pan containing 2 inches hot water. Bake uncovered for 1 hour and 30 minutes or until knife inserted in center comes out clean.