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CORN PUDDINGS

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

BLUE GRASS CORN PUDDING

• 8 ears of corn,
• 1 tablespoon of butter,
• 1 teacup of milk,
• 1 teaspoon of flour,
• Salt and pepper to taste,
• 3 eggs.
 

Grate the corn and scrape cob with a knife.

Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn.

Season and bake 3/4 of an hour.
 

MRS. TALBOT'S CORN PUDDING

• 1 dozen ears of sweet corn,
• 1 quart of new milk (or use 1/2 milk and cream),
• 2 tablespoons of butter,
• 1 tablespoon of sugar,
• 1 teaspoon of salt.
 

Split the corn and scrape well with a knife.

Stir in the milk.

Break butter into pieces and scatter on top.

Add the sugar and stir all well.

Cook 1/2 hour in a hot oven, stirring every 5 minutes until nearly done, then let the top brown.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/