Preheat oven to 350 degrees. Lightly grease a 1 quart casserole.
Melt butter in medium saucepan. Remove from heat.
Stir in flour, salt, pepper, and sugar until smooth.
Blend in cream and milk.
Cook, stirring over medium heat until mixture boils and is thickened and smooth.
Stir corn into sauce until well combined.
Thoroughly blend in eggs.
Turn mixture into prepared casserole.
Set aside in pan containing 2 inches hot water.
Bake, in water, uncovered, 90 minutes or until silver knife inserted in center comes out clean.
Serves 6 to 8.