Creek corn pudding

1. With sharp knife slit the rows of kernels down the length of the ears of corn.
2. Use the back of the knife in a downward scraping motion to remove pulp.
3. You should have about 2 cups.
4. Preheat the oven to 325 °F. In a large bowl, combine corn and flour.
5. Beat in eggs and seasonings.
6. In a saucepan, melt butter in milk over medium heat.
7. Whiski hot milk into corn mixture.
8. 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.
9. Serve as a side dish with meat or as a main course with a salad.