2 c. fresh or cooked corn
2 eggs 1 tsp. honey
1 3/4 c. milk
Dash of nutmeg
Dash of cayenne pepper
1 tbsp. wheat germ

Place 1 cup of the corn with the eggs in the blender. Process on medium to high speed until smooth. In a large mixing bowl combine the remaining corn with the blended mixture and honey. Place the milk in a small saucepan over low heat. When milk is hot, stir rapidly into the egg and corn mixture. Stir in nutmeg and cayenne.

Pour into a medium sized baking dish coated with no stick spray. Sprinkle the wheat germ on top. Place the baking dish in a pan of hot water and bake at 325 degrees for 45 minutes to 1 hour (until pudding is firm).