1 can whole kernel corn, drained
3 tbsp. flour
2 eggs
4 tbsp. sugar
2 c. milk
1/2 stick butter
1 tsp. salt

In blender (or food processor) combine eggs, flour, sugar, salt and one cup milk. Blend until smooth. Add drained corn. Blend until almost no chunks remain. In a 2-quart baking dish, melt butter. Add blended corn mixture and other cup of milk. Stir with a spoon.

Bake at 375°F about 45 minutes. Stir twice during the first 20 minutes, scraping sides and bottom of dish.