Canned Corn Timbales

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup corn pulp
  • 2 yolks, beaten
  • 1 teaspoon salt
  • teaspoon white pepper
  • Cayenne
  • 1 tablespoon melted butter
  • 1 teaspoon sugar
  • ½ cup soft bread crumbs
  • 2 whites of eggs


Chop, mash and sift enough corn to make 1 cup of the pulp. Add well beaten egg yolks, salt, white pepper and a few grains of cayenne, melted butter, sugar and fine, soft white bread crumbs. Mix them, then add the stiffly beaten whites. It should be stiff enough to just drop from the spoon.

If too stiff, add cream; if too thin, add more crumbs. Turn it into well buttered, small tin timbale moulds till ⅔ full. Place them in a pan of hot water, cover with buttered paper and bake about 20 minutes, or till puffed up all over. Turn out on a shallow dish and garnish with parsley.