Corn Flake Pudding
- Title
- Corn Flake Pudding
- Subject
- milk
- corn flakes
- molasses
- sugar
- eggs
- tapioca
- butter
- salt
- Description
- Corn Flake Pudding Kath Bagley
1 qt scalded milk
1 1/2 cup corn flakes
1/2 cup molasses
1/2 " sugar
2 egg (beat)
1/4 cup tapioca
1 teasp butter salt
Bake 2 hour in slow oven
(set in pan like custard) Very fine
Back: blank
---
# Corn Flake Pudding
*From Kath Bagley*
## Ingredients
- 1 quart whole milk, scalded
- 1 1/2 cups corn flakes
- 1/2 cup molasses
- 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup pearl or quick-cooking tapioca granules
- 1 tsp butter
- Pinch of salt
## Instructions
1. Preheat oven to 300°F.
2. Scald milk in a heavy saucepan until just steaming; remove from heat.
3. Stir in corn flakes, molasses, sugar, tapioca, butter, and salt.
4. Allow mixture to cool slightly, then stir in beaten eggs.
5. Pour into a greased baking dish.
6. Set baking dish in a larger pan filled with hot water (water bath).
7. Bake at 300°F for 2 hours, until pudding is set and a knife inserted in the center comes out clean.
8. Serve warm or chilled. - Creator
- Alberta P. Thornton
- Source
- RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)
- Date
- 1940s
- Contributor
- Kath Bagley
- Rights
- Personal/Family
- Format
- Handwritten recipe card
- Identifier
- RCA0005-20260528-0104
- Coverage
- Maine, US
Dublin Core
Collection
Tags
Citation
Alberta P. Thornton, “Corn Flake Pudding,” Recipe Card Archive, accessed June 28, 2026, https://recipecardarchive.com/items/show/959.