Corn Pudding from Holly Hill Inn

Instructions

1. Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife.
2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ½ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean.