XXXIV Charles Hanson Towne
Corn Pudding
There is no dish I like better than a Corn Pudding made just like this:
2 cups of grated corn
½ cup of milk
½ cup of cream
1 tablespoonful of flour
½ tablespoonful of salt
1 teaspoonful of sugar
1 tablespoonful of butter
A pinch of baking powder
Cook for a half hour and serve immediately. It is brown on the top, and in a deep dish it is the most succulent course a man could wish for. I want others to share it with me. I wish I could give a party every night with this as the pièce-de-résistance!
Editor’s Note:—In speaking of the origin of this dish Mr. Towne says that it was “first made by my wonderful colored housekeeper, Hattie Jefferson.”