The Mountain Laurel
The Journal of Mountain Life

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Corn Pudding, Fried Carrots and Corn Fritters

By Susan M. Thigpen © 1985-2012

Issue: February, 1985

I recently ran across some old recipes for vegetables. It's easy to imagine that our grandmothers got just as tired of fixing the same food in the same ways as we do. At this time of year, we're looking forward to fresh garden vegetables in the spring and that makes canned and frozen foods dull. For a little change of pace, you might like to try some of the recipes several generations of cooks ago discovered.

Corn Pudding

2 cups corn, canned or fresh cut
2 eggs
2 Tablespoons melted butter
1 pint scalded milk
1 teaspoon salt
1/8 teaspoon pepper
chopped green pepper (optional)

Beat eggs, add milk, fat, corn, green pepper and seasonings. Pour into greased baking dish. Set dish in pan of hot water. Bake until firm. About 1 hour in 350 degree oven.

Fried Carrots

Grate enough raw carrots to make one cup. Add a beaten egg, a cup of milk and flour enough to make a batter thick enough to spoon. Add a little salt and pepper. Fry on a hot griddle.

Corn Fritters

Grate the corn, and to every pint of pulp allow two eggs, 2 heaping tablespoons flour, 1/2 teaspoon salt, dash of pepper. Beat eggs separately, add yolks to corn, then the whites. Mix well. Add salt and pepper and flour. Drop in hot grease by spoonfuls and fry on both sides until golden brown. Serve hot.