Having boiled the corn, grate it, as if for a pudding. Beat six eggs very light, and stir them gradually into a quart of milk. Then stir in, by degrees, the grated corn, till you have a moderately thick batter. Add a salt-spoon of salt. Butter the inside of your muffin-rings. Place them on a hot griddle, over a clear fire, and nearly fill them with the batter. Bake the muffins well, and send them to table hot. Eat them with butter.