Instructions: With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups.

Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour.

Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad.

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