2 c. milk
2 tbsp. butter
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 (12 oz.) can whole kernel corn, drained

(Prepare about 1 1/2 hours before serving.)

Preheat oven to 325 degrees. Over low heat, using a 1 1/2-quart size saucepan, heat the milk and butter until it just begins to simmer and butter melts.

In a small mixing bowl, whisk eggs and add salt, pepper and sugar, mixing well. Stir in the drained corn. Slowly add the milk and butter mixture, beating constantly with wire whisk or spoon.

Pour mixture into a 1 1/2-quart casserole. Set casserole in shallow baking pan on oven rack and fill the shallow pan (under the casserole) with hot water so that the water comes to about halfway up the sides of the corn casserole. Bake 1 hour, or until a knife inserted comes out clean. Serves 6.