Corn Pudding

This is a true Southern delicacy, from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.

4 ears corn, husked and stripped of silk
1/3 cup granulated sugar
1 tsp salt
1 tbs all purpose flour
2 eggs, beaten
1 cup heavy cream
3 tbs unsalted butter, melted
1/2 teaspoon freshly grated nutmeg

Preheat Oven to 350.
Cut the corn from the cob, slicing from the top of the ear downward. Put the cut corn into a mixing bowl, sprinkle in the sugar, salt, flour and mix well. Mix the beaten eggs, milk and cream together, and pour while stirring into the corn. Blend in the melted butter and nutmeg, and spoon into a buttered 6-cup casserole. Set into a pan of hot water and bake for 35-40 minutes, until golden and just set. When a toothpick comes out clean it's done. Don't overcook.