Corn Pudding

To make a Corn Pudding

Take six large, tender, milky ears of corn. Split the corn down the center of each row, cut off the top and then scrape the cob well. Beat two eggs and stir them into the corn. Add one fourth cup of flour, one teaspoon of salt and one half teaspoon of black pepper. Stir in one pint of fresh milk and mix all together thoroughly. Put in a cold buttered pan about four inches deep. Cover the top with two heaping tablespoonfuls of butter cut in small pieces. Bake in a moderately hot oven about one hour. Serve hot.
From The Williamsburg’s Art of Cooking

Modern interpretation:

2 c. corn kernels (fresh or canned)
2 eggs, beaten
1 tsp. Flour
½ tsp. Salt
Pepper to taste
1 c. milk

Combine the above ingredients in a bowl and mix together. Spoon the mixture into a greased 1 ½ quart casserole, and bake at 350° F. for around 45 minutes, or until just set in the center. Let stand a few minutes before serving.