Corn Pudding Recipes

Grandma's Corn Pudding Recipes Are Old-Time Delicious

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Indian Pudding, Baked

This corn pudding was made at the Cataract House, Niagara Falls, N.Y., by Mrs. Polk, for thirty-six consecutive seasons:

One quart of milk put on to boil; 1 cup of meal, stirred up with about a cup of cold milk; a piece of butter, about the size of an egg, stirred into the hot milk, and let boil; beat 6 eggs, or less, with 1 cup of powdered sugar, and add a teaspoonful of ginger and nutmeg; then stir the whole together, and have it thick enough to pour into the dish, buttered. Bake in a quick oven.

Sauce for Same: One cup powdered sugar; 1/2 cup butter, beaten to a cream. Flavor with nutmeg and a little wine or brandy, to taste.

Remarks. -- Myself and family spent several days at the above hotel, in 1874, where we were so well pleased with this pudding -- as has always been my custom, in my travels, if I found some particularly nice dish upon the table -- I made an effort (through the waiter) to obtain the recipe, and, by "oiling the machinery," at both ends of the route -- paying the waiter and cook -- I succeeded.

I have given it word for word as dictated by Mrs. Polk, who was highly gratified because we were so much pleased with her pudding, assuring us she "had made it in the same house for thirty-six seasons, without missing one!" The family having made it many times since, I can, therefore, assure everyone "it is genuine," and very nice indeed. Coarse corn meal is considered better than fine for baked puddings; and if the milk is rich by stirring in the cream so much the better. --Dr. Chase

Indian Pudding, Without Eggs

Indian meal, 1 cup; butter, or lard, 2 tablespoonfuls; molasses, 1 cup; salt, 1/2 teaspoonful; cinnamon, or ginger, as preferred, 1 teaspoonful; mix all these nicely, and pour in boiling milk, 1 quart, mixing thoroughly, and put into a buttered dish; and when ready to set in the oven stir in cold water, 1 cup; bake 3/4 to 1 hour.

Remarks. --This pudding is made without eggs, molasses taking the place of sugar. The water, it is claimed, gives the same lightness as the eggs -- certainly it cannot give the same richness. --Dr. Chase

Old-Fashioned Indian Pudding, Baked

Scald milk 1 pint, and pour it upon Indian meal, 1 cup; add a beaten egg; molasses, 2/3 cup; salt and cinnamon, to taste; add cold milk, 1 pint, and bake about 2 hours, stirring 2 or 3 times while baking to make it wheyey.

Remarks. --This, it will be seen, has more meal in proportion to the milk, and consequently is not quite so much of a custard, but more of a pudding -- the more eggs and milk, the more they are like custards.

Indian Pudding, Steamed

Sour milk, 2 cups; Indian meal, 1-1/2 cups; wheat flour, 2 cups; soda, 1 teaspoonful, dissolved in a little of the milk; a little salt, and chopped raisins, 1/2 cup. Mix all, and steam 2 hours. To be eaten with any sauce preferred.

Indian Pudding With Steamed Apples, Baked

Sweet milk, 2 quarts; scald 1 quart, and stir in Indian meal, 10 rounding tablespoonfuls; molasses, 1/2 cup; salt, 1 teaspoonful; then stir in chopped sweet apples, 1 cup, and bake 3 hours in a moderate oven.

Scald a quart of milk, and stir in seven tablespoonfuls of sifted corn meal, a teaspoonful of salt, one teacupful of molasses, a tablespoonful of ginger. Bake three hours.

Take 1-1/2 cups of corn meal, 1-1/2 cups of flour, 1-1/4 cups of sweet milk, 1/2 cup of lard, 1/2 cup of sugar, 2 eggs, 3 teaspoonfuls of baking powder. --Sister Kate Zug, Mastersonville, Pa.

Green Corn Pudding

Grate the corn from the cobs, and put 1 cupful in a deep buttered baking dish. Cover this with milk, sprinkle in a little pepper and salt, add 1 tablespoon of butter and set in the oven for 1/2 hour. Now take out and stir in 1 egg well-beaten and return to oven, leaving it only until the custard has set. A few minutes will suffice. This is a delicious accompaniment to a meat course.

Popcorn Pudding Recipe

Three pints milk, 2 eggs, 3 pints of popped corn (each kernel must be popped, white and not scorched in the least), a very little salt. Bake 1 to 2 hours. Serve with sweetened cream or milk.