2 c. no salt corn
2 tbsp. flour
3 tbsp. butter
3 whole eggs
2 tbsp. sugar
1 1/4 c. milk

Blend flour, salt, butter, and sugar with mixer. Add eggs and blend in. Stir in milk and corn a little at a time. Use wire whisk if lumpy in order to smooth out lumps. Pour into 2 quart buttered casserole dish. Bake at 325 degrees for 45 minutes. Halfway through, open oven and stir once. It's done when top is brown and a knife can be inserted in middle and pulled out clean. Mixture can be made the day before and kept in refrigerator until next day. Take out, stir, pour in casserole dish and bake.