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Baked Southern Corn Pudding
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a vegetable.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 425. The excerpt below is the record exactly as published.
Baked Southern Corn Pudding Pouding de Mais, A la Meridionale Take young corn from six cobs, slice it twice from the cob. Add to three cups of the corn two cups milk and four eggs; stir the milk and eggs as for a custard, then add the corn to it; season with pepper and salt. If the corn is not sweet add a tablespoon sugar
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