2 cans of whole kernel corn, drained
Enough whole milk to cover the corn
2 eggs
1 tablespoon of sugar
2 to 3 tablespoons of flour
Butter

Drain the corn, and place in a medium sized, greased baking dish.
Pour in enough milk to cover the corn.
Stir in the 2 eggs, and the sugar.
Sprinkle in the flour to thicken and stir.
Cut a few small pieces of butter and place on top of the corn mixture.
Place the baking dish in a 325 degree oven.
After baking for about 5 minutes, when margarine melts, stir the corn mixture again and continue to bake for 45 minutes to 1 hour, or until lightly browned.