Baked Corn (Mrs. J. Calvin Hood)
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 31. The excerpt below is the record exactly as published.
BAKED CORN. Mrs. J. Calvin Hood. One dozen ears of corn. With a sharp knife split the kernels down thru' the middle and scrape the corn from the cob into a baking dish. Season with pepper, salt, a tablespoon of sugar, butter the size of an egg and put enough milk over it to just cover it.
Cook this with the app: pantry check, scaling, and the assistant.