Total Pageviews

Monday, September 12, 2011

Corn Pudding

I was on vacation Sept. 2 to Sept. 11 and I sure did enjoy my time off.  I did a lot of cooking the first weekend.  I made Chicken Paprikash, Homemade Bread, Nicholson Farmhouse Peanut Butter Pies, Spanish Rice, and Tamale Pie.  This past weekend I cooked Chicken Tenders, Home Fries, Corn Pudding, and Cream Cheese Pound Cake.  Phillip grilled burgers, too.  Our only trip was to Graceville to eat shrimp at Circle Grill unless I also count the two trips to Dothan for the Farmers Daughters Market.  We have more vendors at the Market now and it was wonderful to see shoppers leaving with beautiful bouquets of cut flowers. 

I had a carton of half & half and had only used a small amount for the chocolate topping for the peanut butter pies, so I decided to try to be resourceful and find another recipe that called for half & half.  Well, I found Corn Pudding and decided it would be a good one to make to go with Chicken Tenders.  The next time that I make it I will definitely cook butterbeans and fried cornbread to eat with it.

                                                                  Corn Pudding

1 cup cream style corn
2 eggs
1/2 cup half & half (cream)
4 Tbsp. sugar
pinch of salt & pepper
1 tsp. flour

Beat eggs; add corn.  Mix sugar, flour, salt, and pepper together, then add cream; mix well.  Stir in eggs and corn mixture and put in buttered baking dish.  Bake at 350 degrees for 35 min.

No comments:

Post a Comment