Reference > Farmer's Cookbook > HOT PUDDINGS > Corn Pudding
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Corn Pudding

2 cups popped corn, finely pounded
1/2 cup brown sugar
3 cups milk
1 tablespoon butter
3 eggs, slightly beaten
3/4 teaspoon salt

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Peach Tapioca Scalloped Apples  
 
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