By Elizabeth Gawthrop Riely This version is a simple, straightforward recipe with silky custard texture. If you are using frozen corn, partially chop the kernels in a food processor. You can mix the rest of the ingredients in the processor bowl before turning the batter into the prepared pan. Top if you like with grated cheddar cheese.

Makes 6 to 8 servings

2 tablespoons unsalted butter, melted and cooled, plus butter for baking dish 2 cups corn kernels, cut and scraped off the cob 2 eggs, lightly beaten 2 cups whole milk 1 tablespoon flour ½ teaspoon salt Dash of nutmeg or cayenne 1 tablespoon sugar, or to taste ⅓ cup grated cheddar cheese, if desired

Preheat the oven to 350° F. Generously butter an ovenproof pan such as an 8-inch Pyrex square.

Mix together in a large bowl the corn, beaten eggs, milk, flour, and salt. Season if you wish with a dash of cayenne or nutmeg. If the corn isn‘t very sweet, add the sugar to taste. Turn the batter into the prepared pan, scatter the grated cheese on top if you like, and bake until it is lightly browned and set, about 45 minutes.