When Hannah Marshall’s hand-written receipt (recipe)for Corn Pudding finished cooking in the bake kettle, it was brown around the edges with a wonderful aroma of corn. The receipt consisted of twenty Ears grated Corn, half a Pint of new milk, two or three Eggs, three large spoonfuls of brown Sugar, and a little Salt.
Visit my website at: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Susan, I would love to compare this to a recipe my husband’s family has used for special occasions as long as I have known them. I think it came from an old Chesapeake family. The only real difference I see is the lack of butter and flour (which is minimal). How much corn did you actually use? Corn yield is so different now that 20 ears would be a lot.
Jen Dobyns
By: Jen Dobyns on October 3, 2013
at 8:23 am
Jen,
I used 20 ears of 18 row sweet corn. My goal was to find sweet corn with the least number of rows. The total amount of batter fit into a reproduction redware dish perfectly.
Susan
By: hearttohearthcookery on October 4, 2013
at 8:45 pm