The corn pudding is in the oven as I start this post, so I will go back in time a little bit and tell you how I put it together. This is not a recipe I remember Gma making, and the handwriting on the card is not hers. It says (Yorktowne) in the corner, which makes me suspect that it's from the Yorktowne Hotel in downtown York. If so, it was probably a popular dish there, and getting the recipe might have been something of a challenge. (The Yorktowne's restaurants, especially the Commonwealth Room, are still considered some of the best in York.) I admit that this one word is what intrigued me more than anything else about the recipe, and made me decide that I had to try it.
Corn Pudding
1 lb. corn
1 pint half-and-half cream and milk (less milk)
4 eggs
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
salt to taste
Cook corn and drain. Grind in food grinder. Beat eggs and cream or milk and melted butter and salt. Dissolve cornstarch in small amount of the cream. Add along with sugar. Combine above with corn and put in casserole. Place casserole in pan of hot water which should be 1 inch deep, and bake in 350 oven for one hour or until firm.
Details after the jump.
