Four ears of corn, two eggs, 1 pint of milk, butter the size of and egg, three tablespoons of flour, salt and pepper. Cut the lines of corn down with a sharp knife, then with the back of the blade scrape from the cob; this leaves the hull of the corn on the cob, taking only the inner part. Beat the corn pulp thoroughly with the other ingredients; pour into a baking dish and bake one hour. Serve as a vegetable. This same mixture stewed is very good.
From p. 127 of Historic American Church and Social Cookbooks
Historic American Church and Social Cookbooks 