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Corn Pudding

Name: Corn Pudding
Cuisine: American
Ingredients: 1 can corn; 2 tablespoons butter; 1 teaspoon salt; 2 tablespoons sugar; 14 teaspoon pepper; Tablespoon flour; 2 eggs; 2 cups milk

From The Central cook book, 1924

Six ears of fresh corn may be used instead of canned corn.

Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 14. The excerpt below is the record exactly as published.

Corn Pudding 1 can corn. 2 tablespoons butter. 1 teaspoon salt. 2 tablespoons sugar. 14 teaspoon pepper. Tablespoon flour. 2 eggs. Corn starch. 2 cups milk

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