Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Green Corn Pudding

Cut the green corn through the grain, and scrape it off the cob with the back of a knife; prepare a batter made of a quart of rich milk, two eggs, and wheat flour, and a little salt; then add the corn, and beat it well for a few minutes: it should be of a consistence to pour easily; grease the pan, and pour it in; bake with quick heat in a stove or spider, about half an hour. Six ears of corn will be enough for a quart of milk, or you may double the quantity; eat it with butter, sugar and cream, molasses, or any sauce that is convenient.