“Jake wanted me to call you,” daughter Elizabeth said, calling from Greenwood. “He says there is a storm, with the possibility of a tornado, coming to your area.”

“Thank him for me,” I answered. I had just readied myself for bed, and my pajamas had a small slit in the seam on the left side. I would have to change to another pair.

“Mother,” she replied, “no one is going to see your pajamas.”

“Well, if I go flying all over the neighborhood like Dorothy in the Wizard of Oz, someone surely will!” I answered.

There was no tornado, and I was glad because it would have interfered with my making Hazel Lusk’s Fresh Corn Pudding. Whether the corn is from a local farmers’ market, your supermarket, or your own garden, corn is good for taste and health.

I am sorry to tell you that Mrs. Lusk is no longer with us. She died in January 2012, after having spent almost a lifetime as a member of Barkers Creek Baptist Church near Honea Path. Organized in 1821, Barkers Creek is one of the state’s oldest churches, with a membership of roughly 400. Rev. Wesley Taylor has served as pastor since 2007. The church has nearly all the Baptist programs in place, and these “are well attended,” including worship services, Sunday school, WMU, RAs, GAs, Mission Friends, etc. Rev. Josh Powers is the youth pastor.

Hazel and her late husband Marvin had three children, all members of Barkers Creek: Kathy Lusk Fisher, Billy Lusk, and Dennis Lusk.

When Mrs. Lusk died, she had been in poor health for several years. Before the health problems arrived, she was active in her church doing “whatever needed doing,” including being in the choir. One thing friends recall about Hazel was that when she was in high school, she was the beauty queen for her class.

She liked to sew, making many of the children’s clothes when they were young and sewing for home decorating including making curtains, etc. In her later years, she enjoyed traveling and reading, and always loved her church.

We don’t know where she got this recipe for Corn Pudding; her daughter Kathy doesn’t know. Fresh corn prepared almost any way is good, but this is a healthy recipe to serve guests because, as tasty as it is, corn-on-the-cob is not a very dignified way to eat this valuable vegetable. Leave that for family dinners or cookouts — and for the dining room, consider Hazel’s recipe.

This Corn Pudding is better if the directions are followed, but if you are in a hurry, simply cut the corn from the cob but don’t cut too closely and then scrape the cob with the unsharpened side of the knife blade. Make this in the morning, let it rest in a warm place, and it will be waiting for you and your guests for … Sunday Dinner.

Corn Pudding

3 cups fresh corn kernels, about 5-6 ears
3 tablespoons flour
1½ teaspoons sugar
¼ teaspoon pepper
1 cup milk
3 large eggs
1½ teaspoons salt
¾ teaspoon baking powder
3 tablespoons melted margarine

Husk and remove silks from the fresh corn. Preheat oven to 350 degrees. Grease a 6-cup casserole dish and set aside.

Cut down the center of each row of corn. Stand the ear on its end and scrape down the cob to release pulp and milky juice.

Beat eggs lightly; add corn and remaining ingredients, and mix well. Place corn mixture in the prepared casserole dish.

Bake 35-45 minutes in prepared oven or until golden brown and just set in the center. Remove from oven and let stand 15 minutes before serving. Serves 6-8.