Mom's Corn Pudding

1 loaf good french bread

⅓ c self-rising white cornmeal mix

1 ½ Tbsp granulated sugar

½ tsp salt

3 eggs

1 ½ cups milk

¼ cup heavy cream

2 Tbsp unsalted butter, melted

4 ears fresh corn

Preheat oven to 325° and butter a 9-inch deep dish glass pie plate.

Wash corn and remove husks and silks. Slice corn from cobs in three passes: use a sharp knife to slice off the tips of the corn (about half the kernel), then make a second pass cutting the remaining kernel, then a make a third pass holding the knife perpendicular to the cob to scrape out the "cream." Set corn aside.

Cut the french bread in half lengthwise and scrape out the interior; pull or chop the bread into small pieces to make fresh crumbs. In a large bowl, combine breadcrumbs, cornmeal mix, sugar, and salt. In a medium bowl, beat eggs until light and foamy; whisk in milk, cream, and butter.

Add egg mixture to breadcrumb mixture and stir to combine, then stir in corn.

Pour into prepared pie plate and bake for one hour, or until set. Allow to stand for at least 10 minutes before serving.