Corn Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Score the corn down each row of grains, and grate it from the cob. Beat the whites of the egg and the yolks separately. After beating the yolks, add them to the sugar and butter, which you will hav...
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Ingredients
- A Dozen Ears of Tender Corn
- A Quart of Milk
- 4 Eggs
- 2 Tablespoonfuls of Butter
- A Tablespoonful of White Sugar
- ½ Teaspoonful of Salt
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