2 c. canned or fresh corn, cut from cob
2 eggs, beaten
2 tbsp. butter
1 pt. scalded milk
1 tsp. salt
1/8 tsp. pepper
4 tbsp. crumbs

Combine corn, beaten eggs, seasonings and milk. Turn into buttered casserole; sprinkle crumbs over top and dot with butter. Place casserole in a pan of warm water and bake in a moderate oven (350 degrees) until custard sets. Yield 6 servings.