Ann Hardy sent us this recipe and says it's very good with turkey or ham...and is great the next day as leftovers.

Fresh Corn Pudding

4 ears fresh corn, frozen corn is too stiff

2 tbls sugar

 1 1/2 tsp. salt

1/4 tsp ground nutmeg

1/8 tsp ground pepper

3 large eggs, lightly beaten

2 cups milk, can use half and half

2 tbls melted butter

Cut kernels from cobs, don't cut deep, (makes about 2 cups)

In medium bowl mix corn, and first 4 ingredients.

Add eggs, mixing well.

Stir in milk and butter.

Turn into a buttered 1 quart casserole.

Place in a pan of hot water.

Bake in 325 degree oven for about 1 hour or until knife inserted in center comes out clean.