- 12 ears fresh corn, husked
- 3 eggs
- 1 cup milk
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter, cut into small pieces, or more to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
- Bake in the preheated oven until bubbling, about 1 hour.