Showing posts with label corn pudding. Show all posts
Showing posts with label corn pudding. Show all posts

Sunday, July 21, 2013

Mother's Recipe Box by Molly Weston

Lucy with Molly Weston


LUCY BURDETTE: I went on a mini-book tour around Raleigh, NC, with Hallie Ephron and Jennifer McMahon this spring. We were guided by Raven-winner Molly Weston, AKA Ms. Mystery


Not only does Molly know her way around a library, she has a nose for amazing southern food. I have never eaten so well or talked quite so much about food. So I knew we needed to have her visit Mystery Lovers Kitchen. Welcome Molly!

MOLLY WESTON:  I used to joke that my mother had only two buttons on her stove—off and high. A first-grade teacher, Mother frequently made week day meals that could be completed quickly. When she fried chicken, she started the process with the well-used high button. Once all the pieces were beautifully browned with crunchy goodness, she dragged the pan off the eye rather than reducing the heat. 


One of Daddy's favorite dishes—corn pudding—took longer to cook, but less time to prepare. I never thought about making it until my family was invited to a relative's home for a gathering. One of the highlights of the meal was a huge, beautifully browned, creamy corn pudding. As soon as I got home, I dug out Mother's recipe box and pulled her recipe.
 
Over the last year or so I've modified and refined Mothers corn pudding to reflect today's palates and waistlines—less sugar and more corn. I hope you'll enjoy it.

 




Mother's Corn Pudding—Transformed

1 16 oz. can creamed corn
1 16 oz. corn, drained (a smaller can is fine)
3-4 eggs
2 tbsp. flour (I use Wondra)
1/2 stick butter
1/3 cup sugar
10 oz. undiluted evaporated milk (I use nonfat)

Melt butter in 1-1/2-quart baking dish (I tilt the dish after melting butter to grease bottom and sides of dish). Beat together eggs, flour, sugar, and milk (I use my hand blender). Add milk mixture and both cans of corn to buttered baking dish; stir well.

Bake in water bath at 350 degrees one hour or until a dinner knife stuck near center comes out clean.


    While I don't even consider frying chicken, I often barbecue it. My husband never met a chicken he didn't like, so I use a variety of recipes (usually depending on which ingredients I have on hand). I found another jewel in Mother's recipe box—and I had everything I needed!

Lazy BBQ Chicken Sauce



6-1/2 oz. cola (not diet)
1 cup ketchup
2 tsp. Worcestershire sauce (I use 4)
2 tsp. honey
1/2 tsp. lemon juice
1 chicken, cut into pieces

Lay chicken in 13" x 9" baking dish. Cover with sauce. Bake at 350 degrees or one hour.

I used my multi-functional cooker for this. I just browned the chicken on both sides (covered), poured the sauce evenly over all the pieces, then switched to slow cook for 3 hours on high.

   
Molly Weston lives, reads, and, occasionally, cooks in Apex, NC. She blogs about mysteries at mysteryheel.blogspot.com. Molly also gives frequent talks about her favorite genre in libraries and other venues. She is the editor of inSinC, the Sisters in Crime quarterly.

Thursday, January 28, 2010

Southern Sides in a Snap: Corn Pudding

First—congratulations to Helen K.!

Helen K. suggested our next Secret Ingredient for the Mystery Kitchen Iron Chef! She’s won a $25 chocolate gift from Fannie May Chocolates. What was the secret ingredient? Find out during our next Iron Chef week in late February!

RileyAdamsFoodBlogPostpic_thumb_thumb Last week I featured a really easy side item…Crock Pot Macaroni and Cheese. I thought I’d post another easy Southern side dish that can be pulled together in a hurry—corn pudding.

Corn has always been a Southern staple. We love it on the cob (with lots of butter and salt.) Dishes like Lowcountry Boil (see below) include corn alongside the sausage, shrimp, onionLowcountry Boil[4] , and potato. And my favorite thing as a kid were corn muffins and cornbread (again…dripping with butter!) Oh…and grits are made from roughly ground corn.

This corn pudding is a weeknight favorite for the family. It takes no time to prepare and the kids love it. You could make this dish less fattening by substituting some egg substitute and some low-fat sour cream. We have the fattening version here. :)



corn pudding

Quick and Easy Corn Pudding

2 eggs, beaten
1 can creamed corn
1 can whole kernel corn, drained
1 package cornbread mix
1 stick melted margarine
1 cup sour cream

Spray a casserole dish with cooking spray. Combine all the ingredients and bake at 375 degrees for 30--35 minutes.

For a creamier version, use the same recipe but use a small sized can of creamed corn and a small sized can of whole kernel corn.

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Sometimes I think that I’ll make this recipe with fresh corn that I cut from the cob. Maybe even fresh corn that I grew myself! But then, well, it’s the simplicity and ease of this casserole that makes me continue cooking it this way. But one day? When I have a lot of time? I’ll be making this with my own fresh-cut corn and homemade creamed corn. One day! :)

Riley/Elizabeth
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams

http://mysterywritingismurder.blogspot.com