Corn Pudding

Ingredients

• 2 cups popped corn, finely pounded
• 3 cups milk
• 3 eggs, slightly beaten
• ½ cup brown sugar
• 1 tablespoon butter
• ¾ teaspoon salt

Steps

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.

More recipes with corn, milk, eggs, brown sugar or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.