Corn Pudding (Quart corn either raw)

A plain baked corn custard from the health-reform kitchen, thickened with cereal crumbs rather than flour. The measurements are workable once the old volume units are converted.

• 2/3 quart of cornThat is about 2 2/3 cups of kernels, which is five or six medium ears. Frozen corn works, thawed and drained, though it will not give the starchy liquid that scraping the cob provides.
• Cut and scrapedSlice the tops off the kernels, then run the back of the knife down the cob to press out the milky pulp. That pulp adds body alongside the eggs and crumbs, so it is worth the second pass.
• Granose and rice biscuitGranose was an early flaked wheat cereal from the Battle Creek sanitarium kitchens; rice biscuit was a comparable health-food product of the same era. Both are long gone. Any unsweetened flake cereal, plain shredded wheat, or dry breadcrumbs will do; 1/2 cup measured after crushing.
• Oven temperatureThe recipe gives none; 'bake till set' is all the instruction there is. A moderate oven, around 350F, suits a corn custard; figure 40 to 50 minutes in a shallow oiled dish.
• Judging setThe centre should barely tremble and a knife inserted an inch from the edge should come out clean. Because there are only two eggs to nearly three cups of corn, an overbaked pudding weeps rather than curdling visibly.
• An oiled pan, not butteredThe original says oiled, which fits the health-reform habit of avoiding animal fats. Butter is fine if you have no such scruple.
• SeasoningHalf a teaspoon of salt is all the recipe gives. Pepper, a grating of nutmeg, or a spoonful of sugar are all consistent with period corn puddings if you want more from it.
• YieldServes four as a side dish, or three as a light supper main.