Corn Pudding

Pouding de Mais

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Ears of Tender Corn
  • A Quart of Milk
  • 4 Eggs
  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of White Sugar
  • ½ Teaspoonful of Salt


Score the corn down each row of grains, and grate it from the cob. Beat the whites of the egg and the yolks separately. After beating the yolks, add them to the sugar and butter, which you will have rubbed well together. Beat all this very light, and then add the milk and a half teaspoonful of salt. Blend well, and add the grated Corn. Beat again, and blend thoroughly, and add the whites of the eggs, beaten to a stiff froth. Stir in well, and set the mixture in the oven with a piece of brown paper on top. Bake slowly for about an hour, and serve hot. Corn thus prepared is delicious. Serve with Daube or Roast Filet of Beef, etc.