This recipe appeared in my article about America:

 

Corn Custard with Tomatoes

1 C fresh corn, grated

4 eggs, beaten

1 small onion, grated

½ tsp. salt

dash cayenne pepper

1½ C milk

4 medium tomatoes

flour (*for sauce)

salt (*for sauce)

4 TBS butter (*for sauce)

1 C light cream (*for sauce)

 

Grate corn from the cobs into a bowl and measure out one cup. Stir in beaten eggs, and the onion, salt and cayenne. Heat milk in a small sauce pan until a film forms. Skim the film off the milk, and stir into corn mixture. Pour batter into six buttered custard cups, and place in a shallow pan containing about one inch of boiling water. Bake at 325° for about an hour, or until a knife inserted in center of custard comes out clean. Just before the custards are done, cut the tomatoes into slices, dust both sides with flour, sprinkle with salt, and sauté in melted butter in a skillet. Fry the tomatoes for several minutes on each side, then remove from the skillet. Leave the drippings in the skillet, and stir in 1 or 2 tablespoons of flour, and pour in the cream. Cook, stirring constantly, until sauce thickens just enough to make smooth gravy; add salt to taste. Remove the custards from the cups and place on platter or individual serving plates, surrounding the custards with the tomatoes and spooning the sauce over all.

 

The dish actually came about during colonial times (adjusting for oven temperature of course), as did the following recipe:

 

Plymouth Succotash

(In Colonial times, this was served once a year on December 21st.

This was to celebrate the date on which the Pilgrims landed)

 

2 cups beans (pinto or kidney)

3 LBS chicken (whole or pieces)

2½ LBS corned beef

½ LB salt pork

4 quarts of water

3 cooked potatoes, sliced

1 small yellow turnip, cooked & cubed

4½ C hominy

 

In a cooking pot, soak the beans overnight (or use canned). Drain, and cover with fresh water, and cook for about two hours (or until the beans are tender). Drain and puree the beans through a food processor.  In another large pot, mix the chicken (cut into serving pieces), corned beef, salt pork and water. Cook for about two-and-a-half hours, or until corned beef is tender. Stir in the bean puree, sliced potatoes, turnips and hominy.

 

Because I write about so many cultures and their cuisines, I often forget we have some fine and dandy recipes of our own right here in America.