2 c. fresh corn kernels (about 5 ears)
3 beaten eggs
4 tbsp. flour
1 tsp. salt
1 tbsp. raw sugar
Dash of pepper and nutmeg
2 tbsp. melted butter
2 c. milk (or milk and cream)

Stir first 7 ingredients. Add the butter and the milk. Bake in a casserole dish set in a pan of water in a 325 degree oven for 1 hour, or until the top of the pudding is firm like a custard.