Patti Labelle’s corn casserole

Corn Casserole
2 cups fresh corn kernels, thawed frozen corn, or drained canned corn
1 cup milk
2 large eggs, beaten
4 tablespoons butter, melted
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 325F. Lightly butter an 8-inch square baking dish.

In a medium bowl, combine the corn, milk, eggs, butter, flour, sugar, salt, and pepper and mix well. Pour into the prepared dish.

Bake until a knife inserted in the center comes out clean, about 45 minutes. Let stand for 5 minutes. Serve hot.

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