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Corn Pudding

1/2 pints (3 cups) milk I 4 eggs 4 ozs. (4 heaping tablespoonfuls) sugar Salt and pepper to taste Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.

Bake in a moderate oven for two hours.