Why? We're participating in the 31 Days Series (which runs each day in October) and our topic...is
"Tasks that take 31 Minutes or less to make your life...just a little bit easier!"
I'm finding that as my days get busier I have to break things into tiny tasks. And, that's exactly what we'll be focusing on!
Since it's autumn, I'm in the mood for hearty and rustic dishes.
This one is a favorite of mine. Try it!
Maybe it will be a favorite of yours, too!
And, let us know what you think in the comments below!
If any of you remember my post from a while back where I experienced my first fried green tomatoes, you might also remember my first corn pudding. (I took a really bad picture of it - shown below.) It tasted amazing.
So, I thought I would try to replicate it.
It was a bit like a custard, a tad soufflé.
I tried this Beaumont's Inn's Famous Corn Pudding Recipe and it was 95% of what I remembered. I'm sure it's no coincidence that the Beaumont Inn is in Kentucky.
(Oh, and I added some nutmeg.)
Kentucky Corn Pudding - from the Beaumont Inn
2 cups white whole kernel corn, or fresh corn cut off the cob
8 level tablespoons flour
1 quart milk
4 rounded teaspoons sugar
4 tablespoons butter, melted
1 teaspoon salt
(I added 1/8 t. nutmeg)
In a large bowl, stir the flour, salt, nutmeg, sugar and butter into the corn. In a separate large bowl, beat the eggs well and add the milk. Add the egg/milk mixture to the corn mixture and stir. Pour into a Pyrex dish. Bake at 450 for about 40-45 minutes.
Stir vigorously with a long fork three times (approximately 10 minutes apart) while baking - disturbing the top as little as possible.
Sadly, my camera focused on the gryos burger in the back, but you can at least get a feel for my finished product.
It was very good. Custardy, sweet corny goodness. Let us know what you think!
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