From the Cooking for Profit cookbook ©1893
1027—Green Corn Pudding.
Shaved cooked corn off the cob, or use canned corn pounded to a halfpaste. To a quart add one cup milk, i half a cup butter and four eggs and salt i and white pepper to season. Bake in a pudding pan; serve as a vegetable entree in flat dishes. This can be made much richer if wanted so, with more mUk and yolks of eggs and is a very popular dish.