Vegetables Corn Pudding

corn pudding.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 pint milk​

3 eggs​

3 tbsp. melted butter​

1 dessertspoonful white sugar​

1 heaping tsp. cornstarch, or flour​

1 tsp. salt​

6 ears of corn​

cracker, or bread crumbs​

Instructions:

1 pint milk.​

3 eggs, whites and yolks beaten separately.​

3 tablespoonfuls melted butter.​

1 dessertspoonful white sugar.​

1 heaping teaspoonful cornstarch or flour.​

1 teaspoonful salt.​

6 ears of corn.​

​

With a sharp knife, slit each row of corn in the center. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve. - Mrs. S. T.​

 

[nitrofd]

Albert,we started a thread on Baked Tomatoes and corn pudding two or three days ago,maybe a moderator could combine the two.

 

[donna]

Very similar to the Beaumont Inn's Corn Pudding.

Corn Pudding has always been a favorite for me.