An old favorite.
Although generally associated with the South, corn puddings started as domestic variations of English savory puddings–basically, cousins of Yorkshires and toad-in-the-hole. Here’s a version from 1886’s Miss Corson’s Practical American Cookery by Juliet Corson (the “green” meaning young, ripe corn, rather than dried corn):
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Green Corn Pudding
Grate six large ears of green corn; mix with the grated corn one heaping teaspoonful of salt, a quarter of a saltspoonful each of pepper and grated nutmeg, six eggs, and a pint and a half of milk; put the pudding in a buttered earthen dish, and bake it in a moderate oven for half an hour. |
From the box of L.R. from Winston-Salem, North Carolina.
Corn Pudding
1 can white cream-style corn
1/4 cup sugar
2 Tablespoons flour
4 Tablespoons margarine or butter, melted
2 eggs
pinch of salt
1/2 cup milk
I triple this for 9×13 dish except I only use 4 eggs.
Beat eggs, add sugar, flour, and melted butter, salt, and milk.
Add corn and stir. Do not use mixer when you add corn.
Bake 400 deg. for 30-35 minutes or until set and brown.
Margaret Wiggins