A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater
Preserved exactly as written in the original source
Scrape the substance out of twelve ears of tender, green, uncooked corn
Add yolks and whites, beaten separately, of four eggs
Add a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter
Add a small quantity of salt and pepper, and one pint of milk
Bake about half or three-quarters of an hour
Modern guidance to help you succeed with this vintage recipe
Scraping rather than grating corn kernels releases the sweet milk and starch while leaving behind the tough hulls, creating a smoother texture. Beating egg whites and yolks separately incorporates more air, which expands during baking to create a lighter, soufflé-like pudding. The flour-butter mixture (beurre manié) acts as a thickener that prevents the custard from weeping or separating during the long bake time.
The corn can be scraped up to 4 hours ahead and refrigerated in an airtight container. However, this pudding is best mixed and baked just before serving, as the egg whites will deflate if the batter sits too long.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or reheat the entire dish covered with foil at 325°F for 15-20 minutes. Note that reheated pudding will be denser than freshly baked.
AI-generated tips from Chef Cecil's culinary database
The corn can be scraped up to 4 hours ahead and refrigerated in an airtight container. However, this pudding is best mixed and baked just before serving, as the egg whites will deflate if the batter sits too long.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or reheat the entire dish covered with foil at 325°F for 15-20 minutes. Note that reheated pudding will be denser than freshly baked.
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