7-8 ears fresh corn
3 eggs
1/4 c. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1 c. light cream

Preheat oven to 350 degrees. Lightly butter 10 x 6 inch shallow baking dish. Cut ears of corn in half. Grate uncooked kernels into large bowl (should measure about 2 cups). With rotary beater, beat eggs well and pour over corn. Stir in rest of ingredients, mixing until well combined. Turn mixture into prepared baking dish. Set in larger baking pan and fill larger pan with boiling water for depth of 1 inch. Bake 50 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.

Use you can use 1 (12 ounce) can whole kernel corn, drained; reduce sugar to 2 tablespoons.