2 lg. ears of corn
1 1/2 tbsp. flour
1 tbsp. sugar
1/4 tsp. nutmeg
Dash of cayenne
1/2 tsp. salt
Pinch of white pepper to taste
3 eggs
1 c. milk
1/4 c. melted butter

Slit the kernels and scrape the pulp from 2 large ears of corn. Add 1 1/2 tablespoons flour, 1 tablespoon sugar, nutmeg, cayenne, salt, and pepper. Add 3 well beaten eggs, 1 cup whole milk and butter. Pour the pudding into buttered baking dish. Set the baking dish in a pan of hot water and bake in a moderate oven, 350 degrees for 30 minutes or until the custard sets.