Chicken and Corn Pudding Recipe ingredients

• 3 lb. chicken
• 1 qt. green corn cut fine
• 3 eggs
• 1 pt. sweet milk
• 1 teaspoon salt
• ¼ teaspoon pepper
• Few grain cayenne

To prepare this Chicken and Corn Pudding Recipe, first clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender, remove to a buttered baking dish, seasoning well with salt and pepper. Combine the corn, scalded milk, seasoning and beaten eggs; pour this mixture over the chicken, cover the top with fine buttered bread crumbs and bake in a moderate oven for twenty-five minutes or until set and a delicate brown. Reduce the stock in which the chicken was cooked to a pint, make a gravy and serve with the pudding.