2 c. fresh corn (about 5 ears)
3 c. milk, divided
1 c. yellow or white cornmeal
1 tbsp. sugar
2 tbsp. baking powder
2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. butter
3 eggs, lightly beaten

Cut kernels from cobs; set aside. In a large saucepan, scald 2 cups of the milk. Stir in cornmeal, sugar, baking powder, salt and black pepper. Cook and stir over moderate heat until mixture is thick enough so that a spoon will stand up alone when placed in center.

Remove from heat; stir in butter until it melts. Slowly stir in eggs and remaining 1 cup milk just until blended. Stir in reserved corn kernels. Pour into a buttered 2-quart casserole. Bake in a preheated 350 degree oven until golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Serve immediately with butter and syrup, if desired. Serves 6 to 8.