2 eggs
2 c. fresh or frozen corn (white shoepeg corn is best if using frozen)
3/4 c. milk
2 tbsp. melted butter
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Beat eggs slightly and add rest of ingredients. Pour into a greased 1 quart casserole. Bake at 350 degrees about 45 minutes or until knife inserted in center comes out clean.