Corn Pudding

• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon sugar (or more to taste)
• 1 12 cups milk
• 4 eggs, beaten
• 2 cups frozen corn (I use frozen, but canned can be used)

1. Roux.
2. Over low heat melt butter.
3. Once butter is melted add flour and stir until blended.
4. Add sugar.
5. Slowly add milk small amounts at a time to prevent clumping.
6. Cook until thickens.
7. In a separate bowl beat eggs and add corn.
8. Mix well.
9. Add roux to corn and egg mixtures mixing until combined.
10. Pour into a 1qt casserole dish.
11. Cook at 375 for 15 minutes and then lower temperature to 350 for another 35 minutes.

butter, flour, sugar, milk, eggs, frozen corn

Taken from www.food.com/recipe/corn-pudding-492676 (may not work)