One of my favorite dishes is cornbread pudding or casserole as some have called it.
1 can (15¼ ounces) whole kernel corn, drained
1 can (14¾ ounces) cream-style corn
1 package (8½ ounces) corn bread/muffin mix
2 tablespoons butter or margarine, melted
Combine all ingredients. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
The recipe I found is as follows:
- 1 Gallon Vinegar
- 1 TBSP Dish Soap
- 1 Cup Epsom Salt
Since I have a two-gallon sprayer and knowing that salt is the main reason that the weeds (and anything else) die, I used the following recipe.
- 2 Gallons Vinegar
- 2 TBSP Dish Soap
- 3 Cups Epsom Salt
Now that my wife is on a gluten free diet, I wondered what it would be like to make some of my favorite recipes Gluten free. Most recently we made Corn Pudding, using the recipe for the original Jiffy Corn Pudding recipe. In this experiment we did have to double the recipe to make it work.
- 2 cans whole kernel corn, drained
- 2 cans cream corn
- 2 sticks butter
- 1 (16 oz.) pkg. sour cream
- 1 box Glutino corn bread mix
Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together.
Bake 45 minutes at 350 degrees.
In the end, it tasted a little gritty. Like perhaps I didn’t mix it up well enough or perhaps I should use the recipe that uses egg. I will try using a bigger bowl next time to make sure I get the mixture mixed better.
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup sour cream
1/4 cup (1/2 stick) butter or margarine, melted
PREHEAT oven to 375°F. Mix all ingredients until well blended.
SPOON into 13×9-inch baking dish sprayed with cooking spray.
BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.
Makes 4 servings
- 2 eggs
- 1/3 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 4 (10-inch) flour tortillas
- 4 tablespoons (1/2 stick) butter, divided
- 3 tablespoons confectioners’ sugar
1. In a medium bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla until well blended.
2. Cut each tortilla into quarters then place in the egg mixture. Gently stir to completely coat the tortillas. Allow that to soak for 10 minutes, or until softened.
3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook for 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with the remaining butter and tortillas. Sprinkle with confectioners’ sugar and serve immediately.
NOTE: Sure, you can top these with maple syrup or even fresh or thawed frozen strawberries.
1 can cream style corn
1 can whole kernel corn
8 oz. sour cream
1 stick butter, melted
2 eggs, beaten
1 box Jiffy corn meal mix
Spray pot with non-stick spray. Combine all ingredients in a large bowl. Pour in a crock pot. Cook on low for 6 to 8 hours. You can cook on high 4 hours. Excellent to take to covered dish affairs.
* 2 (10 ounce) packages frozen corn kernels, thawed
* 6 eggs
* 3 1/2 cups milk
* 1/2 cup butter, melted
* 4 tablespoons all-purpose flour
* 1 cup white sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally, mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
2 qt lime sherbet
2 qt ginger ale
2 gt 7-up (R) or Sprite (R)
Mix equal parts sherbet, 7-up and ginger ale to desired taste and consistency. Makes 1 average bowl of punch. Can increase as needed. This recipe is also good with raspberry or orange sherbet.