Ingredients

• 2 cups fresh corn
• 1 tsp. sugar
• 1½  T. butter, melted
• 1/2 tsp. salt
• 1/8 tsp. pepper (scant)
• 3 T. cornmeal
• 2 cups milk, scalded
• 1 egg, lightly beaten

Preparation
Preheat oven to 325 degrees F.

In a buttered 1½ -quart baking dish, combine corn, sugar, butter, salt and pepper; set aside. Place cornmeal in a separate bowl and cover with hot milk; whisk to combine. Beat egg in another bowl, and whisk in 3 tablespoons of the hot milk-cornmeal mixture, adding 1 tablespoon at a time to temper the egg. Gradually add egg mixture to the milk-cornmeal mixture. Pour over corn in baking dish.

Bake for 1 hour or until firm. 

Serves 6.