Instructions: Melt butter in a 5-quart pan over medium heat; add onion, garlic, and bell peppers. Cook, stirring often, until onion is soft (about 10 minutes).

Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.

Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.

Pour corn mixture into a buttered shallow 3-quart baking dish (at this point, you may cover and refrigerate until next day).

Bake, uncovered, at 350F degrees until center appears set when dish is gently shaken (about 55 minutes; 65 minutes if refrigerated).

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