Corn Pudding

Ingredients

• 2 cups canned corn
• or dried corn soaked and cooked
• 13^ teaspoons salt
• 3 eggs
• 2 tablespoons melted butter
• 2 cups milk

Method

1. 1

   Beat the eggs and mix all the ingredients.

2. 2

   Pour into a buttered baking dish and place in the oven in a pan containing boiling water.

3. 3

   Bake slowly until entirely set in the center at 350°F.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 37. The excerpt below is the record exactly as published.

CORN PUDDING 2 cups canned corn, or dried 13^ teaspoons salt. corn soaked and cooked. 3 eggs. 2 taV)]espoons melted butter. 2 cups milk. Beat the eggs and mix all the ingredients. Pour into a buttered baking dish and place in the oven in a pan con- 64 taining boiling water. Bake the corn custard slowly until it is entirely set to the center in a moderate oven (350°F.). Corn, canned Maine style — that is, with the grain scored and the pulp scraped out — is especially good for use in this kind of a dish. GRAHAM MUFFINS 1 cup milk. 1 egg. 1^2 cups coarse Graham flour or 2 tablespoons baking powder. 1% cups more finely ground 1 to 2 tablespoons sugar. Graham. 3^ teaspoon salt. 2 to 4 tablespoons fat. Do not sift the Graham flo^r before measuring. Mix all the dry ingredients thoroughly. Beat the egg slightly and add it to the milk. Stir the combined milk and egg into the dry ingredients. Add the melted butter or other fat last. Bake the muffins in a hot oven (about 400° to 425° F.) CHOCOLATE PUDDING 4 cups milk. 3^ teaspoon salt. squares chocolate. 1 egg. }^ cup sugar. 1 teaspoon vanilla. 6 level tablespoons cornstarch. Mix the cornstarch and sugar intimately. Melt the choc- olate and heat it with the milk and salt in a double boiler. Pour some of this warm milk into the cornstarch and sugar. Return it to the double boiler, stirring until thickened; then cover and cook for about 20 minutes. Beat the egg until light, and after pouring the hot pudding into it, beat well again. Add the vanilla and pour at once into a wet mold. Chill thoroughly. Serve with a soft custard, cream, or whipped cream. CHOCOLATE PIE 2 cups milk. 2}4 tablespoons cornstarch. 1 square chocolate, unsweetened. 3i teaspoon salt. 2 eggs. 1 teaspoon butter. 6 tablespoons sugar. teaspoon vanilla. Melt the chocolate over steam and pour into it the scalded milk. Mix the cornstarch and the sugar and add them to the hot milk and beat until smooth. Allow the cornstarch mix- ture to cook in the double boiler for 10 minutes, remove from the fire, add the butter, salt, and the beaten egg yolks, and the vanilla. Fill a prebaked piecrust with the mixture and cover the top with a meringue made of 2 egg whites beaten stiffly, 2 65 tablespoons sugar, 34 teaspoon vanilla, and a pinch of salt. Bake the pie in a slow oven for about 20 minutes or until the meringue is brown. CORN BREAD 2 cups corn meal. 2 teaspoons salt. 2 cups sour milk. 2 eggs. }/2 teaspoon soda. 2 tablespoons melted butter

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