4 ears corn or Green Giant shoe peg corn, 2 c.
3 eggs
2 1/2 to 3 c. milk
2 tbsp. sugar
2 tsp. salt
1/2 stick butter

Split grains of corn, then cut off cobb and set aside. Slightly beat eggs and add milk, sugar and salt. Then add corn. Put butter in 1 1/2 quart casserole and melt until bubbly. Pour corn mixture into casserole. Bake in preheated oven at 350 degrees for about 45 minutes.