To Bake Corn

Ingredients

• eighteen ears of corn
• three pints of sweet milk
• a table-spoonful of butter
• a dessert-spoonful of salt
• two well-beaten eggs
• the butter may be increased to a quarter of a pound
• the eggs to four

Method

1. 1

   Cut the grain off the corn very fine and scrape down.

2. 2

   Mix with sweet milk, butter, salt, and beaten eggs in a baking dish.

3. 3

   Bake for two hours.

4. 4

   For a richer pudding, increase butter and eggs.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 63. The excerpt below is the record exactly as published.

To Bake Corn. This dish is so popular, that it is well to make an ample provision of it. Therefore, for a large family, take eigh- teen ears of corn, cut the grain off the cob very fine, and scrape down with a sharp-pointed knife; put it in a baking- dish with three pints of sweet milk, a table-spoonful of butter, a dessert-spoonful of salt, and two well-beaten eggs ; mix all well together, butter the dish, and allow VmQINIA COOKMMT-BOOK, 127 two hours for the baking. Oooasionally, if one wishes a rioher pudding for some special company, the butter may be increased to a quarter of a pound, and the eggs to four

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