Take twelve ears of green corn, as it is called, (that is, Indian
corn when full grown, but before it begins to harden and turn
yellow,) and grate it. Have ready a quart of rich milk, and stir
into it by degrees a quarter of a pound of fresh butter, and a
quarter of a pound of sugar. Beat four eggs till quite light; and
then stir them into the milk, &c. alternately with the grated
corn, a little of each at a time. Put the mixture into a large
buttered dish, and bake it four hours. It may be eaten either warm
or cold, For sauce, beat together butter and white sugar in equal
proportions, mixed with grated nutmeg.
To make this pudding--you may, if more convenient, boil the corn
and cut it from the cob; but let it get quite cold before you stir
it into the milk. If the corn has been previously boiled, the
pudding will require but two hours to bake.