1/2 cup butter, melted and cooled
1/4 cup flour
1/4 cup sugar
2 eggs, well beaten
1 cup milk
1 15.25-oz. can whole kernel sweet corn, drained
1 14.75-oz. can cream style sweet corn
1/2 teaspoon salt
pepper to taste
Preheat oven to 350F.
Whisk the flour into the melted and cooled butter until well incorporated. Whisk in the sugar, eggs and milk.
Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
Pour into an 8″x 8″ shallow baking dish.
Bake uncovered at 350F for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Serve warm.