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Southern Corn Pudding

Score twelve good sized ears of corn and with a dull knife press out the pulp. Add a teaspoonful of salt, a quarter teaspoonful of pepper and a pint of milk. Beat four eggs separately until very light, add first the yolks, then stir in the whites. Turn the mixture into a baking dish and bake in a quick oven until a nice brown and thoroughly set-that is, when you shake the dish the centre seems firm. If the pudding is cooked too long it becomes curdled and watery; if not long enough, too liquid.