Preheat oven to 375 degrees. Grease a casserole dish. In a small saucepan, scald milk by heating it until almost boiling, stirring occasionally, then removing it from heat and letting cool 10 minutes.
In a medium sized bowl, mix whole kernel corn and flour thoroughly. Stir in cream-style corn, sugar, salt and pepper, baking powder, and butter.
In a separate bowl, beat eggs well, then add scaled milk to eggs and beat again until blended. Pour milk over corn mixture and blend thoroughly. Pour into casserole dish.
Pull out the middle oven rack and place a larger empty pan on the rack. Place casserole inside of large pan, and fill pan with warm tap water until about 1/2-2/3 way up the side of the casserole. (This is called a bain marie, or water bath.) Bake for 40-45 minutes, or until firm to the touch. Makes 8 servings. Enjoy!