Escalloped Corn

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 6 ears of cooked corn or
  • 1 can of corn
  • ½ cup corn liquid
  • 3 tablespoons cream
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • teaspoon pepper
  • 2 tablespoons flour
  • 1 cup bread crumbs
  • 1 tablespoon butter


Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of 1 can of corn.

Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with ½ of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about 20 minutes, and serve hot in pudding dish.