Ingredients

　　6 ears fresh corn

　　2 tablespoons all-purpose flour

　　1 teaspoon sugar

　　1 1/4 teaspoons salt

　　1/8 teaspoon pepper

　　1/2 cup milk

　　3/4 cup buttered dry bread crumbs

　　Preheat oven to 375 degrees. Cut corn off cob, being careful not to cut too deep. This should make 2 1/2 to 3 cups of corn. Combine corn, flour, sugar, salt, pepper, and milk. Sprinkle half the crumbs over bottom of 1-quart casserole dish. Add corn mixture. Bake covered for 30 minutes. Remove cover and sprinkle with remaining crumbs. Bake uncovered 20 minutes more.

　　Paula Deen's Kitchen Classics