A pilgrimage to resource efficiency 

Corn Pudding

Recipe from the Great Depression

1 quart Corn
4 Eggs
2 teaspoons Salt
1/2 teaspoon Onion Salt
1/4 teaspoon Pepper
3 tablespoons melted Fat
1 quart Milk

Pour corn into a large bowl. Add eggs, seasonings and fat with egg beater until well mixed. Add milk and mix thoroughly.

Pour into a large baking dish or individual baking dishes or custard tins , sprinkle with paprica and bake in a very slow oven until firm.

Note form Nellie: A layer of coarsely chopped ham on the bottom of the dish gives a delightful flavor.

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