4 ears fresh corn or 1 can cream style corn
1 tsp. salt
2 tsp. sugar
1/4 tsp. nutmeg
3 eggs, lightly beaten
2 c. milk
2 tbsp. melted butter
1/4 tsp. black or white pepper

Remove husks and silk from corn. Cut kernels from cobs. In a medium bowl, combine corn with sugar, salt, nutmeg and pepper. Add eggs, mixing well. Stir in milk and butter. Turn into a buttered 1 quart casserole. Bake in a preheated oven, 325 degrees until a knife inserted in the center comes our clean, about 1 hour.