Green Corn Pudding recipe from 1879
(Transcribed from the Evergreen Star, Evergreen, Alabama, September 18, 1879)
GREEN CORN PUDDING
Take six ears of corn and with a sharp knife cut off the corn and chop fine.
To this add three pints of milk, three eggs, three dessert-spoonsful of butter, the same amount of sugar and salt to taste.
Beat the sugar and eggs together, add the corn and milk, and bake until the top is nicely browned. The sugar may be omitted and a handful of corn meal or powdered crackers used instead, and the dish served as a vegetable and not a dessert.