ESCALLOPED CORN
- 6 ears of cooked corn, or
- 1 can of corn,
- ½ cup corn liquid,
- 3 tablespoons cream,
- 1 teaspoonful sugar,
- 1 teaspoonful salt,
- ⅛ teaspoonful pepper,
- 2 tablespoonfuls Gold Medal Flour,
- 1 cup bread crumbs,
- 1 tablespoonful butter.
Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of one can of corn.
Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.