4 to 6.
Early in the nineteenth century, puddings of green corn were immensely popular. Green corn, Eliza Leslie explained, was “Indian corn when full grown, but before it begins to harden and turn yellow.” The corn still had the sweetness of youth, but also the starch of maturity to thicken milk and eggs in a delicate custard. More unusual, however, is the popcorn pudding popular late in the century. Fannie Farmer calls it simply “Corn Pudding,” and suggests that one serve it with maple syrup or c