3 c. milk
3 tbsp. butter
5 eggs
2 1/4 tsp. salt
1/4 c. sugar
1/4 tsp. pepper
1 (17 oz.) can whole kernel corn, well drained

In a 1-quart saucepan over low heat, heat milk and butter until tiny bubbles form at edge and butter melts. Meanwhile, in a 2-quart casserole with wire whisk or fork, beat eggs, salt, sugar and pepper until well mixed. Stir in corn slowly, add milk mixture to egg mixture, beating constantly with wire whisk or fork.

Place casserole in 9x13 inch baking pan. Fill pan with hot water to come halfway up sides of casserole. Bake in 325 degree oven for 1 hour or until knife inserted in center comes out clean. Yield: 8 servings.