• 2 T. butter

• 2 T. minced onion

• 2 T. flour

• 2 T. light brown sugar

• 1 cup milk

• 2 eggs

• ½ t. salt

• ¼ to 1/3 t. white pepper

• 1/8 to ¼ t. ground nutmeg

• 16 ounce can corn – well drained

In a medium saucepan melt butter.  Add onion and cook gently,
stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly over
moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.  Vigorously stir
in about ¼ cup of the sauce; stir back into sauce pan.  Stir in corn.
Turn into a buttered round 1 quart casserole; place in a pan of hot
water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50-60 minutes.  Serves 6.