From my childhood up, my mind had been full of objections against the doctrine of God's sovereignty in choosing whom He would to eternal life, and rejecting him whom He pleased; leaving them eternally to perish, and be everlastingly tormented in Hell. It used to appear like a horrible doctrine to me. But I have often, since that first conviction, had quite another kind of sense of God's sovereignty than I had then. I have often since had not only a conviction, but a delightful conviction. The doctrine has very often appeared exceeding pleasant, bright, and sweet. Absolute sovereignty is what I love to ascribe to God. But my first conviction was not so.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chicago	Vegetable	4	Servings

INGREDIENTS

6		Ears fresh corn
3	tb	Butter; melted
		Salt & pepper to taste

INSTRUCTIONS

SERVES 4
I had never tasted this dish, nor had I ever even heard of it, until one
of my staff in Chicago, Mark Blank, told me about his summer days on his
grandfather's farm in Indiana. This was one of his favorite dishes and he
even brought me the device that his grandfather had made for this special
dish. You need a corn scraper in order to do this properly, and it can be
done only with fresh corn. I just bought an "original" Lees corn cutter and
creamer and it seems to work quite well.
When Mark was sitting in a corner of the studio scraping, he said, "You
know, this won't taste right. You have to have bees flying about your head
while you scrape corn in the lndiana sun. We have no bees!" The dish is
quite delicious, nevertheless. You will think that there is actually cream
in this dish, but there is none.
Scrape the corn from the cob and cream it, using a corn cutter/creamer.
Place the mixture in a greased baking dish and pour the melted butter on
top. Bake uncovered at 375&deg; for about 30 minutes, or until the top lightly
browns.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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