This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

TRADITIONAL FRESH CORN PUDDING

4 ears fresh Florida corn
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3 eggs, lightly beaten
2 cups milk
2 tablespoons butter or margarine, melted

Remove husks and silks from corn; cut kernels from cobs (makes about 2 cups). In a medium bowl combine kernels with sugar, salt, nutmeg and black pepper. Add eggs, mixing well. Stir in milk and butter. Turn into a buttered 1-quart casserole. Place in a pan of hot water. Bake in a preheated slow oven (325° F) until a knife inserted in the center comes out clean, about 1 hour.

YIELD: 6 PORTIONS