Take green corn, as it is called, (that is, Indian corn when full grown, but before it begins to harden and turn yellow,) and grate it. Have ready the milk, and stir into it by degrees the butter and sugar. Beat eggs till quite light; and then stir them into the milk, etc. alternately with the grated corn, a little of each at a time. Put the mixture into a large buttered dish, and bake it four hours. It may be eaten either warm or cold, For sauce, beat together butter and white sugar in equal proportions, mixed with grated nutmeg.
To make this pudding, you may, if more convenient, boil the corn and cut it from the cob; but let it get quite cold before you stir it into the milk. If the corn has been previously boiled, the pudding will require but two hours to bake.