The Blue Grass Cook Book

page 136

      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.

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