XXXIV Charles Hanson Towne

CORN PUDDING

There is no dish I like better than a Corn Pudding made just like this:

2 cups of grated corn

½ cup of milk

½ cup of cream

1 tablespoonful of flour

½ tablespoonful of salt

1 teaspoonful of sugar

1 tablespoonful of butter

A pinch of baking powder

Cook for a half hour and serve immediately. It is brown on the top, and in a deep dish it is the most succulent course a man could wish for. I want others to share it with me. I wish I could give a party every night with this as the pièce-de-résistance!

Editor’s Note:—In speaking of the origin of this dish Mr. Towne says that it was “first made by my wonderful colored housekeeper, Hattie Jefferson.”