Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl.
Preheat oven to 37
Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
Remove grits from heat, and whisk in butter.
Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk.
Whisk in cornmeal and remaining 1 tsp. salt. Stir in corn kernels.
Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
Bake at 375 for 1 hour to 1 hour and 10 minutes or until golden brown and set.
