1 (15¼-oz.) can whole kernel corn, drained
1 cup milk
3 eggs, beaten
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons sugar
½ teaspoon salt
In a 1½-quart oval (or similar) casserole, combine corn, milk, eggs, butter, flour, sugar and salt; blend well.
Cook according to your Advantium model's cooking settings or until center is barely set.
This recipe can be made with 1 ⅔ cups fresh corn kernels, if desired.
To choose the freshest sweet corn, buy corn that has been picked for no more than 24 hours.