Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Green Corn Pudding. ✠

• 1 quart milk.
• 5 eggs.
• 2 tablespoonfuls melted butter.
• 1 tablespoonful white sugar.
• 1 dozen ears of corn—large ones.

Grate the corn from the cob; beat the whites and yolks of the eggs separately. Put the corn and yolks together, stir hard, and add the butter; then the milk gradually, beating all the while; next the sugar and a little salt; lastly the whites. Bake slowly at first, covering the dish, for an hour. Remove the cover, and brown finely.

This is a most delicious accompaniment to a meat course, when properly mixed and baked. Warm up what is left from dinner for breakfast, by moistening it with a little warm milk, and stirring in a saucepan until smoking hot. You can make this pudding from canned corn in winter, chopping the corn fine.