3 tbsp. butter, room temperature
2 tbsp. sugar
2 tbsp. all-purpose flour
1 tsp. salt
3 lg. eggs
2 c. fresh or frozen thawed corn
1 1/2 c. light cream (half & half)

In a buttered 1 1/2 quart casserole; mix butter, sugar, flour and salt. Beat in eggs, then stir in corn and cream until well blended. Bake 45 minutes at 350 degrees or until slightly puffed and golden brown.