Corn Pudding

Ingredients

• 8 large ears corn
• 3 eggs
• 1/2 teaspoon salt
• 1 tablespoon sugar
• black pepper
• paprika
• 1/2 cup butter
• 1/2 cup sweet cream
• milk

Instructions

1. Slit lengthwise the grains in eight large ears of corn, and scrape out the pulp carefully, saving all milk that runs. The corn should be full, but not the least hard — if it has reached the dough state, the grains will keep shape.
2. Beat three eggs very light, with half a teaspoonful salt, a tablespoonful sugar, plenty of black pepper, and paprika, half a cup of very soft butter, and half a cup sweet cream.
3. Add the corn pulp and milk, stir well together — if too thick, thin with a little milk.
4. Pour into a pudding dish, cover and bake ten minutes.
5. Then uncover, and bake until done.