Wednesday, January 7, 2015

Corn Pudding: Addy's Cookbook

3 eggs
2 C corn
1/4 C flour
1/2 t salt
1/4 t pepper
2 T butter
1 C milk
1 C cream

Fill baking pan with an inch of water and set in oven. Preheat to 325.

Grease casserole dish

Beat eggs with whisk until bubbly. Stir corn into eggs, sprinkle on flour, salt, and pepper, mix in. Melt butter. Add with milk and cream to corn mixture. Stir. Add to dish. Bake for 1 hour and 15 minutes, or until inserted knife comes out clean.

A corn dodger was a cornmeal cake cooked hard. Scratchbacks were cornmeal batter dropped into a buttered tin, came out with scratchy tops.

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