Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 or 5 ears (2 cps) fresh sweet corn or 1 cp canned cream style corn and 1 can whole kernel corn
2 tbsp finely cut green pepper
3 tbsp flour
1 tbsp sugar
1 tsp salt
1/4 tsp pepper
1 cp milk
1 tbsp melted butter or margerine
1 - Start oven at moderate (325 degrees F.).
2 - Grease 1 1/2 qt. casserole.
3 - If fresh corn is available, slit center of kernels with sharp knife.
4 - Scrape into bowl.
5 - Measure 2 cups.
6 - Or use the 2 kinds of canned corn.
7 - Beat eggs until thick.
8 - Add corn and green pepper.
9 - Combine flour, sugar, salt, and pepper in mixing bowl.
10 - Stir milk into dry ingredients.
11 - Blend in melted butter or margerine.
12 - Combine with corn mixture.
13 - Beat well.
14 - Pour into prepared casserole.
15 - Bake about 1 hour and 20 minutes, until knife inserted comes clean.
Makes 5 or 6 servings.
A small amount of cut red pepper mauy be added, or 2 tbsp
chopped mushrooms. Also 2 or 3 tbsp grated Cheddar
sprinkled on top of piudding before it goes in the oven adds
flavor and color.