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Apr 092015

Southern Corn Pudding

For years now, Kenny has been talking about a corn dish he used to make and when he found this in the Farmhouse Cookbook, he was tickled pink. He said it sounded just like what he used make only he did his in the microwave and this is baked in the oven.
That was another thing last week, my microwave said so long and we had to go out and buy a new one as I did not want to have Easter without, UGH!

For your own good....DO NOT make this recipe!!!

For your own good….DO NOT make this recipe!!! You could float a boat in the corner… Per Kenny!

Well, we all had a taste of it on Easter and the remainder was happily gobbled up by the chickens; does that tell you something? To be fair to the original recipe which called for fresh corn cut off the cob, Kenny insisted on just using canned corn. It turned out very watery and I explained to him that the fresh corn would have probably thicken the milk up with it’s natural starch, hence making it more like a pudding rather than a soupy mess. I think the flavor would have been much better too if he had used fresh corn. I get the feeling that he won’t be experimenting in the kitchen in the very near future as he was so disappointed.
As the saying goes though, nothing ventured, nothing gained and maybe I’ll try this with fresh corn which is abundant right now here in Florida; I’ll just do  a smaller batch to see if I had the right solution or if the recipe had a possible typo like maybe 1 cup of milk instead of 2 which also sounds more copacetic in my book.

If anyone out there has ever made anything close to this recipe and liked it, drop me a line and let me know what your recipe is; I’d love some input and maybe you could cheer husband up a little for me!

Southern Corn Pudding
  • 2 eggs
  • 2 cups fresh corn
  • 2 cups milk
  • ½ teas salt
  • ½ teas pepper
  • 1 tbsp vegetable oil
  1. Beat eggs until light.
  2. Beat in the milk, oil, salt and pepper.
  3. Stir in the corn and pour into a 1 quart buttered casserole dish.
  4. Bake in a 350 degree oven for 30 minutes.

I still have a couple of recipes from Easter to share with you and yes, one more disaster story thanks to daughter who apparently didn’t copy her husband’s recipe correctly for me! And now that I think about it, another disaster to share, not with a recipe, but with my granddaughter’s klutziness in putting away the left-overs! Gotta love her, she’s just like her Gram……….

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Mar 132014

Boiled Or Grilled Corn Is The Question

Fresh corn is starting to come into our veggie stands and grocery stores here in Florida. When growing up in New York, our garden always gave us an abundance of fresh sweet yellow corn every summer, a lot of which ended up being canned for those long winter months ahead! I can remember sitting at the compost pit with my dad with just enough fresh picked ears for the evening dinner, shucking away and making sure that I got every, I mean every piece of silk removed as to not get a verbal whooping by mom or dad! For years I cooked corn on the cob the way my mom taught me, bring water to a boil, throw in the corn, turn off the heat cover and let sit for about 5 minutes, no longer, and I was always happy with it that way! I’ve read some recipes that tell you to boil it for 10 to 20 minutes and I always shook my head in amusement, didn’t they know that they were killing those precious treats by over cooking? It reminded me of a family member who put corned beef on an hour before dinner time and thought it would be ready, wow, so tough from under-cooking!

The only way to grill corn!

The only way to grill corn!

Now, years ago when Kenny came into my life, cooking corn on the grill became my way of life you might say, as I have seldom cooked corn on the stove top since, almost 26 years now! Wow, that doesn’t seem possible, why do the good times go so fast? Again, I have read many recipes for cooking corn on the grill. Yeah right, you pull back the husk, remove the silk and then you have to pull the husk back up and secure it before cooking on the BBQ! Kenny’s version is much simpler and I’ll tell you why. When you roast the corn without removing the silk first, the finished product allows the silk to just peel right off as easy as the husk, simple right? Husband cooks the corn over medium-hot coals about 4 to 5 inches above the heat source for about 35 minutes and turning about every 10 minutes or whenever the outer husk starts to char a little. His way of testing if it’s done is by squeezing to cob to see if the corn is tender! When he first cooked it this way for me, I thought for sure the corn would come out burnt and way over-cooked for my liking and I have to say, I was dead wrong! It is tender, not overly done, so juicy and still so sweet.

So with that I leave it up to you, boiled or roasted? Let me know you’re favorite way to do fresh corn-on-the-cob. Summer’s coming soon to all my friends up north and tonight again, we’ll be in the 30’s here in the Sunshine State! Enjoy………….

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