CORN PUDDING
- 12 ears sweet corn
- 1½ pints (3 cups) milk
- 4 eggs
- 4 ozs. (4 heaping tablespoonfuls) sugar
- Salt and pepper to taste
Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.
Bake in a moderate oven for two hours.