"Take 1 can of corn or the same amount of fresh sweet corn, put a layer of the corn in a pudding dish, and pepper and salt to taste.
"Then place a layer of rolled cracker crumbs. continue this order of layers till the corn is all used. Finish with a layer of cracker crumbs and butter.
Pour over milk until it appears above the top layer, put in oven, and bake 1/2 hour or until a nice brown."
(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Addie Blocher of Pearl city, Illinois.. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")
More "Lost" Inglenook Cookbook Recipes
Asparagus Fritters (1911)