Corn Pudding
5 big ears of corn, cut from cob
2 eggs
1/4 cup cream
3 tablespoons butter, melted
salt and pepper to taste
dash of cayenne
dash of nutmeg
Butter for dish.
1/2 cup fresh breadcrumbs
Cut corn from cob, combine with eggs, cream, butter, cayenne and nutmeg , salt and pepper to taste. Butter 1-1/2 quart baking dish; pour in corn mixture, top with breadcrumbs; bake at 325 degrees about an hour, until custard is set.