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Corn Souffle

Ingredients
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tbsp. sugar
1/2 c. light cream or half & half
3/4 c. milk
12 oz. whole corn
3 eggs, beaten
Preparation:
Lightly grease 1 quart casserole. Melt butter in saucepan. Remove from heat, stir in flour, salt, and sugar. Cook until smooth and thick. Stir in corn, then eggs. Bake at 350 degrees for 1 1/2 hours.