1/2 c. butter
1/2 c. all purpose flour
1/2 c. milk
1/4 tsp. salt
1/2 tsp. black pepper
1/4 c. honey
2 eggs, separated
6 ears fresh white corn

Cut corn off of cobs and scrap cobs clean. Preheat oven to 350°F. In a medium bowl, use mixer to cream egg yolks. Beat until smooth. Add milk and mix until well combined. Stir in corn, salt and pepper. In a small bowl, beat egg white until stiff enough to form peaks. Fold egg whites into corn mixture. Pour into lightly greased 1 1/2 quart casserole dish.

Bake 45 minutes. Remove from oven. Cover and let stand until set.