Green Corn Balls

From 1913:

Beat a whipped egg, two teaspoons melted butter and one of white sugar and salt to taste into two cups green corn cut from the cob and put with mixture enough flour to enable you to handle it and form it into balls. Roll these in raw egg and then in flour and fry in deep fat… Continue reading

Green Corn Pudding

From 1913:

Shave the corn from the ears, splitting the row of kernels lengthwise if the corn is old and hard. You should have about two cupfuls of the kernels. Beat into them the whipped yolks of two eggs, two tablespoons melted butter and one tablespoon powdered sugar, salt to taste, and the whites which should have been whipped to a stiff froth. Turn into a buttered pudding dish… Continue reading