Using a box grater, coarsely grate the kernels off 4 ears of corn. Use a sharp knife to cut the kernels from the other 2 ears.
Put the cobs in a large skillet with the cream and cook over low heat until the cream is reduced to between 1/2 and 3/4 cup and has been infused with the flavor of corn.
Combine all the corn kernels with the sugar, flour, and salt in a large mixing bowl. Stir in the infused cream. Break in the eggs, one by one, stirring to incorporate after each addition.
Put the butter into a cast iron skillet or an 8-inch-square Pyrex pan and set it in a 350-degree oven until it has melted. Pour the butter into the corn mixture and give it a few good stirs. Pour the corn mixture back into the skillet or baking dish and bake for about 1 hour, until it has turned golden and set.
This not only makes a spectacular breakfast, but it’s a great side dish with a simple dinner. And the leftovers, reheated, make a very pleasing snack.