General Pickett Corn Pudding
1 pint fresh corn, or 1 can corn
2 eggs
1 cup sweet milk (aka. buttermilk)
1 c sugar
lump of butter the size of an egg
salt
1 tbsp flour
1/4 tsp baking powder

Separate eggs, reserve whites. Mix remaining ingredients and pour into baking dish. Bake in hot oven (no time designated?) when cool, beat egg whites to soft peaks, sweeten and flavor. Spread over corn pudding and bake to delicate brown.