Four large ears of corn grated, or a can of corn prepared as for corn
cakes, one heaping tablespoonful of butter, one teaspoonful of flour,
one teaspoonful of sugar, one whole egg and one yolk. Melt the butter
and stir into the corn, beat the eggs and add with one pint of milk, the
sugar and flour, and salt and pepper to taste. Bake in a shallow dish in
a moderate oven from twenty minutes to half an hour. If it bakes too
long, it becomes watery.