Baked Corn

from the Patterson Estate (Tyler, Texas)
date on card says 1911

2 tablespoons unsalted butter
1-1/2 teaspoons flour
1-cup whole milk
2 cups cooked corn (I have used fresh and frozen, both are great)
1 tablespoons sugar
1-teaspoon salt
1/8-teaspoon black pepper (I use lots more, but I like spicy)
2 eggs

Melt butter, add flour and mix well. Add milk gradually and bring to the
boiling point, stirring constantly. Add corn, salt and pepper and heat
thoroughly. Remove from fire, add well-beaten eggs and pour in a greased
baking dish. Bake in a 350 oven for 25 minutes

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