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I get tired of plain, old corn. And recently, I had a bag of frozen corn that was begging to be turned into something more exciting.

Also, I was itching to fix something from the intriguing “White House Cookbook,” published in 1887 by P.L. Gillette and Hugo Ziemann. It contains lots of recipes used in the White House through the 1800’s! It’s kind of fun to think that a President may have sat down one evening to a nice steak and side of corn pudding.

In the cookbook, the instructions begin with the words, “This is a Virginia dish.” And now that you know where it comes from, here’s how you make it!

• 16 ounce bag of frozen corn
• 2 eggs
• 1/2 teaspoon of sugar
• 1 teaspoon of flour
• 1 tablespoon of butter
• 1 cup milk
• Salt and pepper to taste


Preheat the oven to 350 degrees.
Separate the egg yolks from the whites and beat each separately.

Melt the butter and mix in the flour.

In a large bowl, mix the corn (there’s no need to thaw it), egg yolks and whites, sugar, butter/flour combination, salt and pepper, and milk until thoroughly combined.

Put it into a greased baking dish (you won’t need a very large one) and bake one hour until set up.

Everyone in my family enjoyed this side dish-it reminds us of my mother-in-law’s “scalloped corn” recipe without the crackers she usually uses. I hope you enjoy it too!