2 oz. butter

1/2 c. flour
2 tbsp. sugar
1 tsp. salt

Cook until mixture thickens.

1 c. milk
1 can cream corn

Cook until smooth and thick.

2 c. kernel corn (frozen or canned)
3 egg yolks, slightly beaten

Beat smooth.

3 egg whites, beaten stiff separately

Bake in 2 quart buttered casserole in a hot water bath at 350 degrees for about 45 minutes. (I use a quiche pan 1/3 full of hot water - set casserole in that and then bake). This recipe is delicious with roast beef or lamb.