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Corn Pudding

Corn Pudding

The Suffrage Cook Book (1915)
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Course Dessert, Pudding
Cuisine American

Ingredients
  

  • 9 large ears of corn
  • 1 tbsp butter
  • 1 tsp salt
  • 3 eggs (beaten)
  • 2 cups boiled rice
  • 1 cup milk
  • pepper
  • sugar

Instructions
 

  • Score and cut corn fine—scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the custard.
Keyword corn