6 ears cooked corn or 1 can whole kernel corn
1/2 c. corn liquid
1 tbsp. cream
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
1 c. bread crumbs
1 tbsp. butter

Cut fresh, boiled corn (too old to serve on cobs) from the cob; or use 1 can of whole kernel corn. Mix corn with the salt, pepper, flour, and sugar and add the liquids. Melt the butter; mix with the bread crumbs and cover bottom of a pudding dish with 1/2 the crumbs; add the corn mixture and cover with the rest of the crumbs. Bake in moderate oven about 20 minutes and serve hot in pudding dish.