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2 cups corn, fresh or frozen
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt
1 1/2 teaspoons sugar
4 tablespoons grated Parmesan cheese
2 teaspoons chopped chives
Melt butter in a saucepan; remove from heat and blend in flour, sugar and salt. Return to heat and slowly stir in milk and stir constantly until thickened. Add corn and slightly beaten eggs. Place mixture in a buttered 2-quart casserole and sprinkle with Parmesan and chives. Bake in a buttered 2-quart casserole and sprinkle with Parmesan and chives.
Bake in a 350 degree oven for 30-35 minutes or until lightly browned.