Evening Republican, Volume 18, Number 3, Rensselaer, Jasper County, 3 January 1914 — Corn Pudding. [ARTICLE]

Corn Pudding.

Chop the contents of one can of corn until fine. Add one pint of milk, level teaspoon salt, one-fourth tea spoon of pepper, one tablespoon of butter, three tablespoons of sugar, one tablespoon of flour and two eggs beaten. The flour should be thoroughly stirred into the other contents. Pour into buttered dish, set in pan of cold water. Bake about three-quarters of an hour in moderate oven. Remove from oven, slip knife around the edge and invert pudding on hot dish, where it will slip out, keeping its shape. It can be served with tomato sauce or for an extra occasion it can be garnished with crisp popped corn, buttered and salted.