I love corn. I'd rather have fresh, but the frozen and canned are also good in my book. This original recipe actually called for 2 cups of frozen corn, but I love to use fresh, when it is available. Two cups would depend on the size of the corn, so maybe frozen would be better in this case.
Preheat oven to 375 degrees. Melt butter in a 2 quart saucepan. Sprinkle in flour; gradually add milk and bring to the boiling point without boiling. Add corn, salt, pepper and sugar. Heat thoroughly; remove from heat and add beaten eggs. Pour into buttered 2 1/2 casserole dish. Bake for 35 minutes.
NOTE: for extra flavor try adding chopped onion or broken bits of bacon before baking.
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