3 eggs
3 c. fresh corn (sub. yellow niblet corn)
1/4 c. flour
1 tbsp. sugar
1 tsp. salt
1/2 tsp. white pepper
2 tbsp. melted butter
2 c. light cream

Beat eggs well; combine with corn. Mix flour, sugar, salt and pepper. Add to corn. Stir in butter and cream; mix thoroughly. Pour in buttered 1 1/2 quart baking dish. Place in a larger pan of hot water. Bake at 325 degrees for about 1 hour, or until firm and brown. Yield 8-10 portions.