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Corn Pudding
From The new Kentucky home cook book, 1884
Serves 7
Can be made without eggs, using one tablespoonful of flour instead.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 87. The excerpt below is the record exactly as published.
CORN PUDDING. Take one dozen ears of corn, three eggs, one quart of milk, three table-spoonfuls of sugar, butter the size of a hen's egg, one tea-spoonful of salt, one tea-spoonful of flour. Split the grains lengthwise with a sharp knife, cut the tips of the grains from the cob, scrape the rest, put into a baking-dish, add the salt, pepper, butter, and flour; stir all well together, adding the milk slowly; put into the oven to bake. Stir well from the bottom every few minutes until it begins to brown. Cook for half an hour. Serve hot. Corn pudding may be made in the same way without eggs, but it requires one table-spoonful of flour, and it is very nice. PLAIN FRIED CORN. Cut and scrape it from the cob, season with salt and pep- per, aud fry in a little butter. BAKED TOMATOES. Select nice large tomatoes, skin them and remove the hard centers, place them in a baking-pan, and in the cavity of each put a small quantity of minced onion, sugar, moistened bread crumbs, and pepper ; then scatter thickly over the top grated bread crumbs, allowing the spaces between to be well filled. Over this put small lumps of butter the size of mar- bles, one-half tea-cupful of sugar, one tea-spoonful of salt, one tea-spoonful of pepper
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