Corn Pudding - cooking recipe

Ingredients

6 ears of corn
2 eggs
1 c. flour
1 tsp. salt
1 tsp. pepper
2 c. milk
1 Tbsp. butter

Preparation

Beat the eggs and add to them the milk, melted butter, dry ingredients (sifted together) and the corn (which has been cut from the cob).
By scoring the corn-on-the-cob down the center of each row with a sharp knife, then cutting off the tops, you will not get the tough husks of the kernels.
After cutting off the tops of the rows, scrape them down the back of the knife to get out the tender kernels.
Bake in a buttered dish about four inches deep in a moderate oven.
It is done when a knife comes out clean (as with custard) and brown on top.