American
Corn Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 cups Popped Corn finely pounded
- 3 cups Milk
- 3 Eggs slightly beaten
- ½ cup Brown Sugar
- 1 tablespoon Butter
- ¾ teaspoon Salt
Make it
Method
- 1
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
Source & rights
Where this recipe comes from
Corn Pudding, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.