2 cups milk
1 tablespoon maple syrup
1 cup frozen thawed or fresh corn kernels
Preheat the oven to 350°F.
In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn. Pour into a 2-quart deep, buttered baking dish.
Bake for 40 minutes or until the top is lightly golden and firm to the touch. Cool slightly before serving.