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Scalloped Corn

1 tablespoon sugar 1 pint fresh corn or drained, canned corn 1 cup bread crumbs 2 tablespoons cream 1½ cup milk Heat the milk in a double boiler. Mix the butter and flour together, and add the hot milk, stirring constantly. Then add the corn, salt and sugar. Let come to the boiling point and turn into a baking dish. Cover the top with the bread crumbs, moistened slightly with cream, and bake 15 to 20 minutes. A tablespoon of butter may be used instead of the cream. 2 eggs