Ingredients

  • 1 dozen ears corn
  • 1 pint heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pepper
  • 2 teaspoon salt
  • Butter
  • Directions

    Score and cut corn kernels from cob. Place first 5 ingredients in well- buttered casserole. Dot heavily with butter. Place casserole in pan of water and bake for 45 to 60 minutes in preheated 300 degree oven. Pudding should be nicely brown and firm when tested with knife (as with custard).

    Serves 6

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