There is no dish I like better than a Corn Pudding made just like this:
2 cups of grated corn
½ cup of milk
½ cup of cream
1 tablespoonful of flour
½ tablespoonful of salt
1 teaspoonful of sugar
1 tablespoonful of butter
A pinch of baking powder
Cook for a half hour and serve immediately. It is brown on the top, and
in a deep dish it is the most succulent course a man could wish for.
I want others to share it with me. I wish I could give a party every
night with this as the _pièce-de-résistance_!
EDITOR’S NOTE:—In speaking of the origin of this dish Mr.
Towne says that it was “first made by my wonderful colored
housekeeper, Hattie Jefferson.”