Corn Casserole

2 tbsp. butter
1½ tbsp. flour
1 cup milk
2 cups cooked or canned corn, drained
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten

In a medium saucepan, melt butter over low heat. Add flour and mix well. Add milk gradually. Bring mixture to a boil, stirring constantly. Add corn, sugar, salt, and pepper. Remove from heat and add the beaten eggs, stirring continuously. Pour into greased baking dish. Bake at 350° for 25 minutes, or until firm.