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Corn Pudding

1 doz. ears corn 2 cups scalded milk 1/2 teaspoon salt 1 teaspoon sugar 2 tablespoons butter 2 tablespoons Gold Medal flour 2 eggs Remove the husks from the corn, pick out all the silk; with a sharp knife, cut a thin slice from the kernels; with a dull knife, scrape down the ears. Melt the butter, add the flour and seasonings, combine with milk and corn. Add the beaten eggs last. Pour in a buttered baking dish and bake in a moderate oven for thirty minutes.