Green Corn Pudding

From 1913:

Shave the corn from the ears, splitting the row of kernels lengthwise if the corn is old and hard. You should have about two cupfuls of the kernels. Beat into them the whipped yolks of two eggs, two tablespoons melted butter and one tablespoon powdered sugar, salt to taste, and the whites which should have been whipped to a stiff froth. Turn into a buttered pudding dish and bake for half an hour, covered, uncover and brown. Send to table at once before the pudding falls.