Baked Corn

Ingredients

• 12 ears of corn grated
• 2 tablespoons butter
• 3 eggs beaten separately
• salt and pepper to taste

Method

1. 1

   Grate the corn and the yolks of eggs well beaten, the butter melted, salt and pepper to taste.

2. 2

   Lastly, add the whites of the eggs beaten very light.

3. 3

   Bake slowly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.

2 tablespoons butter. 2 tablespoons flour. 2 eggs. VEGETABLES 117 Remove carefully corn from cob. Melt butter, add flour and seasonings, combined with milk and corn. Beat eggs separately and add last. Pour in buttered baking dish and bake in moderate oven Yi hour. Mrs. A, F. Biles, Corn Mock Oysters. Cut down through the center of the grains and press out the pulp. To 1 pint of pulp add 2 eggs beaten separately, 1 teaspoon each of butter and salt, a dash of pepper and a teaspoon of flour. Drop from spoon into a frying pan with hot butter and lard mixed. Fry a nice brown on both sides. G,G, Corn Tamales. Boil the leaves of corn until soft. Then stuff with corn cut from the cob and mix with butter, pepper and salt. Bind together with strips of leaves. Have com very hot before filling leaves, and serve at once. Mrs. Allen Lewis. Baked Com. 12 ears of corn grated. 2 tablespoons butter. 3 eggs beaten separately. Grate the corn and the yolks of eggs well beaten, the but- ter melted, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.