2 T. butter

2 T. minced onion

2 T. flour

2 T. light brown sugar

1 cup whole milk

2 large eggs

½ tsp. salt

¼ to 1/3 tsp. white pepper

1/8 to ¼ tsp. ground nutmeg

16 oz can whole kernel 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 saucepan.  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.