2 c. fresh or canned corn kernels, drained
1/4 c. all purpose flour
1 tsp. granulated sugar
1 tsp. salt
1/4 tsp. pepper
3 eggs, well beaten
2 c. milk
2 tbsp. butter, melted

Combine corn with flour, sugar, salt, and pepper in bowl. Stir in eggs, milk, and butter. Spoon or pour into 6 buttered custard cups or 1 1/2 quart casserole. Set in pan of hot water and bake at 350 degrees for 45 minutes for custard cups or 1 hour for casserole, or until knife inserted in center comes out clean. Individual custards can be unmolded, if desired.