Cream Corn

I made one of my favorite craving yesterday corn pudding.
Turned out good and it's real creamy, really tasty and nice,but I wasn't satisfied with it. I had to use canned cream corn.
A lot of people don't notice when something comes from a can but I do.
I felt it had a tinny aftertaste to it.
It got me wondering how difficult was it to make creamed corn.
Turns out it's really simple so I thought I would share it with you in case you're a lover of creamed corn or you want to use it in your recipes.
Here it is:

Cream Corn

Ingredents:

1 (10 -16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 -3 tablespoons sugar
salt and pepper to taste.

Directions:
Cook corn according to package directions; I use the microwave.
Melt butter in saucepan, stir in flour and blend well.
Add milk, about 1/2 cup at a time, and blend with whisk.
Cook over medium heat until thickened.
Stir in sugar, salt and pepper.
Add cooked, drained corn.
Hint: sometimes I use part milk, part cream.