2 c. fresh corn or 1 pkg. frozen corn
3 eggs
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter, melted
2 c. light cream

Cut corn from the cob or thaw the frozen corn. Beat eggs vigorously, then stir in corn and a mixture of flour, salt and pepper. Add butter and cream.

Pour into a buttered 1 1/2 quart baking dish or casserole. Place in a pan of hot water and bake in a preheated 325 degree oven for 1 hour or until a knife tested in center comes out dry. Serves 6 to 8.