Corn and Cheese Pudding

¼ cup all purpose flour
¼ cup butter, melted
1 ½ cups milk
1 ½ cups sharp cheddar cheese
1 ½ cups fresh corn, cut off the cobs
1 cup soft fresh bread crumbs
1 ¼ teaspoons salt
1 teaspoon dry mustard
½ teaspoon sugar
½ teaspoon coarsely ground black pepper
4 eggs, beaten

Preheat oven to moderate 325° F.

Blend the flour with the butter in a saucepan. Gradually stir in the milk, Stir and cook over low heat until thickened.

Remove the mixture from the heat and add the remaining ingredients. Mix well and turn into a buttered two-quart casserole.

Set the casserole in a pan of hot water and bake in the water bath for one hour and fifteen minutes, or until the knife inserted into the center comes out clean. Serve hot.

From Craig Claiborne’s The New York Times Menu Book