4 ears fresh Florida corn
2 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
3 eggs, lightly beaten
2 c. milk
2 tbsp. butter, melted

Remove husks and silks from corn; cut kernels from cobs (makes about 2 cups). In a medium bowl combine kernels with sugar, salt, nutmeg and black pepper. Add eggs, mixing well. Stir in milk and butter.

Turn into a buttered 1 quart casserole. Place in a pan of hot water. Bake in a preheated slow oven (325 degrees) until a knife inserted in the center comes out clean, about 1 hour. Yield: 6 portions.