This is from my trusty 1940 edition of The American Woman’s Cook Book. I’m always trying to find new side dishes to add to our meals. Corn is one of my family’s favorite vegetables, and I’ve never tried deviled corn before, so this seemed like a good choice.
Corn Pudding or Deviled Corn
- 2 tbsp fat
- 2 tbsp flour
- 1 1/2 c milk
- 1 tsp salt
- 1/4 tsp mustard
- Paprika
- 2 c corn pulp
- 1 egg
- 1 tbsp Worcestershire sauce
- Buttered crumbs
Make a sauce of fat, flour, milk, and seasonings. Add the corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking dish, cover with buttered crumbs, and bake in a moderate oven at 350° to 400°F for fifteen to thirty minutes.
Results
This had the potential to be really good. I’m going to have to play around with it a little. I think it’s supposed to be a breaded pudding-type dish, but it was so runny. The flavor was nice, though. You could taste the paprika and I think if the breaded part was cooked more this would have been delicious. I’ll play with the cooking time and the ingredients a little and I’ll report back to you.
History in the Kitchen 