baked corn

Serves 4

1 cup milk
2 Tbsp butter
1 Tbsp sugar
2 Tbsp flour
1 15-oz. can of corn (whole and drained)
2 eggs (well beaten)

Boil 3/4 cup milk with butter and sugar. Dissolve flour in 1/4 cup milk. Pour flour mixture into milk mixture to make a thin white sauce. Add to drained corn in a 1- to 1.5-quart Pyrex loaf pan. Mix in eggs. Bake 1 hour at 400°F.