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Chicken and Corn Pudding

3 lb. chicken 1 qt. green corn cut fine 3 eggs 1 pt. sweet milk 1 teaspoon salt 1/4 teaspoon pepper Few grain cayenne Clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender, remove to a buttered baking dish, seasoning well with salt and pepper. Combine the corn, scalded milk, seasoning and beaten eggs; pour this mixture over the chicken, cover the top with fine buttered bread crumbs and bake in a moderate oven for twenty-five minutes or until set and a delicate brown. Reduce the stock in which the chicken was cooked to a pint, make a gravy and serve with the pudding.