The Civil War Recipe Box: Corn Pudding

The hiatus is over. I'm officially back with more Civil War tidbits and I decided to start with a tasty one. (Also, it's almost 8 o'clock at night and I've spent the afternoon working on a history paper. My writing skills are faltering).

Anyway, here is another installment from the Civil War Recipe Box. Corn Pudding. As before, this recipe can be found in Roxe Anne Peacock's History Lovers Cookbook. (Which is available on Amazon). And if you are interested in other Civil War era cookbooks, the Surratt House Museum in Clinton, Maryland sells the Surratt House Museum Cookbook which also has a wonderful collection of recipes. (The book is available at the museum and on their website. www.surrattmuseum.org)

Ingredients:

4 cups (or 6 ears) of fresh sweet corn. The husks and silk must be removed.

1 tablespoon of unsalted butter, melted and slightly cooled.

1 teaspoon of salt.

1 teaspoon of granulated sugar.

4 large eggs, well beaten.

1 cup of whole milk.

3 tablespoons of all purpose flour.

Directions:

Preheat the oven to 350 degrees.

In a large bowl, add the 4 cups of fresh corn.

Add the butter, salt, sugar, and eggs.

Stir with a wooden spoon.

Add the milk and flour and stir until mixed.

Pour the mixture into a 7.5 X 10.5 inch buttered baking dish.

Bake the pudding for 1 hour at 350 degrees or until a knife (or toothpick) inserted into the middle comes out clean.

Happy feasting.

Until next time.

XOXO, Kate