About Me

My photo
i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Tuesday, April 10, 1973

corn pudding

this here is a real easy side dish

that goes ooohhhhh sooo good with any kinda

main course that you is preparin

3 tablespoons butter, plus extra for
greasin that there casserole dish
1/2 large onion, chopped

1 celery stalk, chopped
1 jalapeno, seeded n chopped
(or half a bell pepper or poblano ifn ya likes less heat)
3 tablespoons all-purpose flour

2 cups milk

1 cup sour cream

2 eggs, beaten

1 (10-ounce) bag of frozen kernel corn
(or two 15-1/4 ounce cans whole kernel corn, drained)
garlic powder n freshly ground black pepper to taste
1 cup panko bread crumbs
1 cup grated Parmesan

preheat oven to 325 degrees F

in a large saucepan over medium heat, melt the
3 tablespoons of butter n saute that onion n celery n jalapeno until tender, about 5 minutes

spinkle in the
3 tablespoons of flour n stir to coat the onion n jalapeno evenly, being sure to not burn them none
cook that flour until golden brown, about 3 minutes

slowly whisk in the
2 cups of milk n stir until thickened a bit n then remove that saucepan from the heat

a small bowl, combine the 1 cup of sour cream n the 2 eggs n then stir in about 1/4 cup of the hot mixture to temper the sour cream n egg mixture

stir that there sour cream n egg mixture into the saucepan
n then add the kernel corn
n season it all with the garlic powder and pepper to taste
n stir everthang all together til it's all mixed up real good

pour all that into a buttered 8 by 8-inch casserole dish or whatever kinda 2 quart baking dish that ya have on hand

in another small bowl, mix together them bread crumbs n
parmesan cheese n sprinkle evenly over the top of the corn casserole

place the casserole in the oven n bake until the custard sets n the top is golden brown, about 45 minutes

No comments:

Post a Comment