Corn Pudding

• 6 to 8 ears tender white corn
• 1 cup sugar
• 6 eggs

Clean corn thoroughly, removing all silk. Grate corn from cob. With the back of a knife scrape the cob to remove the remaining pulp; set aside. Mix sugar, eggs, milk, water, and vanilla well. Pour the grated corn in the egg mixture. Butter a glass baking dish. Pour corn mixture in baking dish and place in a 300-degree oven.