Shaker Green Corn Pudding

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups grated green corn
  • 3 eggs
  • ¼ cup sugar Dash of grated nutmeg
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 cups milk
  • ½ cup buttered soft fresh bread crumbs
  • 2 tablespoons butter


    1. Preheat oven to slow (250°F.).

    2. Place the corn in a buttered baking dish. Beat the eggs well. Add the sugar, nutmeg, salt, pepper and milk; blend. Pour the mixture over the corn and sprinkle the top with buttered bread crumbs. Dot with the butter. Set the baking dish in a pan of boiling water and bake for one hour.