Corn Pudding

Ingredients

• 10 good roasting ears of corn
• 3 or 4 well-beaten eggs
• 2 cups sugar
• 2 cups milk
• butter the size of an egg
• 2 tablesp cornstarch or flour
• some salt
• lemon or vanilla flavor

Method

1. 1

   Score corn kernels and scrape off grains.

2. 2

   Mix with eggs, sugar, milk, butter, cornstarch or flour, salt, and flavor.

3. 3

   Bake, stirring frequently for the first half hour, then smooth and bake until done and browned on top.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 79. The excerpt below is the record exactly as published.

Corn Pudding With a sharp knife score through the center of each row of kernels of 10 good roasting ears of corn, and with the back of a silver knife scrape off the grains. This method will leave the husks on the cob. Into the corn mix 3 or 4 well-beaten eggs, 2 cups sugar, 2 cups milk, butter the size of an egg, 2 tablesp cornstarch or flour, some salt, and lemon or vanilla flavor

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