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Southern Corn Pudding

Name: Southern Corn Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups corn grated from the cob or 1 1/2 tablespoons melted chopped canned corn; 2 eggs, slightly beaten; 2 cups scalded milk; 1 teaspoon sugar; 1 teaspoon salt; 1/8 teaspoon pepper

From Boston Cooking-School cook book, 1896

Serves 6

With Corn Meal: Omit 1 egg. Pour hot milk over 3 tablespoons corn meal. Let cool before adding other ingredients.

Presented as published in 1896. 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

Nutrition per serving

119Calories

5 gProtein

17 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories119 kcal

Protein5.1 g

Carbohydrates17 g

Fiber2.7 g

Sugars8.8 g

Total Fat3.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol62 mg

Sodium413 mg

Potassium282 mg

Calcium11 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus115 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate7.8 mcg

Choline49 mg

Caffeine0 mg

Water100 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 192. The excerpt below is the record exactly as published.

1g teaspoon pepper Drain corn thoroughly, add other ingredients. Drop by spoon- fuls and fry in deep fat (370° F.) or cook on hot griddle in bacon fat or drippings. They should be size of large oysters. Drain on absorbent paper. 460 THE BOSTON COOKING-SCHOOL COOK BOOK CORN FRITTERS 1 cup grated fresh or canned corn Vg teaspoon salt 5~ cup flour Few grains paprika Y% teaspoon baking powder 1 egg Chop corn, drain, add dry ingredients mixed and sifted. Add egg yolk, beaten until thick. Fold in egg white, beaten until stiff. Drop by spoonfuls and fry in deep fat (370° F.). Drain on paper. SOUTHERN CORN PUDDING 2 cups corn grated from the cob or 1% tablespoons melted chopped canned corn butter .2 eggs, slightly beaten 2 cups scalded milk 1 teaspoon sugar 1 teaspoon salt

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