1 1/4 quarts fresh or canned sweet corn 12 to 14 eggs 3 1/3 cups milk

1 quart barley flour 1 1/2 cups corn meal

6 tbspns. baking powder

2 tablespoons salt

If fresh corn is used, remove husks and silk, and shave off kernels halfway to cob; then scrape clean with knife. Sift dry ingredients together. Beat eggs thoroughly, add milk and corn, and combine with first mixture. Barley flour may be used in place of corn meal if preferred. Bake an hour or so in moderate oven, increasing heat during last half of time. Serve with meat course at dinner, or for breakfast.