1 quart milk.
5 eggs.
2 tablespoonfuls melted butter.
1 tablespoonful white sugar.
1 dozen ears of corn—large ones.
Grate the corn from the cob; beat the whites and yolks of the eggs
separately. Put the corn and yolks together, stir _hard_, and add the
butter; then the milk gradually, beating all the while; next the sugar
and a little salt; lastly the whites. Bake slowly at first, covering
the dish, for an hour. Remove the cover, and brown finely.
This is a most delicious accompaniment to a meat course, when properly
mixed and baked. Warm up what is left from dinner for breakfast, by
moistening it with a little warm milk, and stirring in a saucepan until
smoking hot. You can make this pudding from canned corn in winter,
chopping the corn fine.