Corn Pudding

Drain corn and set aside.

Beat eggs in a medium bowl and set aside.

In a heavy saucepan, melt butter and then stir in flour. When flour and butter are mixed well, slowly pour in milk.

Keep stirring so flour won't lump up.

When milk is warm, stir in eggs rapidly and constantly so they don't curdle.

Remove from heat and add corn and rest of ingredients.

Return to heat and cook until hot.

Constantly stir so mixture will not scorch.

Pour into buttered casserole dish.

Place casserole dish in pan of warm water and bake at 350° until inserted knife comes out clean, approximately 1 to 1 1/2 hours.