Ingredients

12 ears ripe corn
5 eggs, separated
2 Tbsp. bacon drippings or lard
4 C. milk
2 Tbsp. sugar
1/2 tsp. salt

Cooking Instructions

Preheat oven to 250°. Cut the corn kernels off the cobs; then scrape cobs to remove milk. :lace kernels and corn milk in a bowl. Beat egg yolks until thick and lemon-colored and add to the corn. add the drippings or lard and mix well. Beat in the milk. Beat the egg whites until stiff but not dry, then beat in the sugar and salt. Fold into corn mixture. Pour into a baking dish, cover and bake for 1 hour or until set. Remove cover and brown pudding briefly under the broiler. Serves 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)