I hope everyone had a very Merry Christmas. We opened gifts on Christmas Eve after a supper of appetizers. I received some awesome gifts including nail polish, snail mail supplies, mason jar herb garden, blueberry chocolate bars, flannel shirts, DVD’s, cookbooks and a new Stephen King novel called Revival. The cookbooks were Jamie Oliver’s Comfort Food and Company’s Coming Mexican. The Jamie Oliver book has such gorgeous photos in it to look at that even if you aren’t interested in making any of the recipes you can still enjoy the book.
Today for supper we are having the big turkey meal with all of the fixings, including one recipe I discovered about 5 years ago in the Joy of Cooking by Marion Rombauer Becker, Ethan Becker, and Irma S. Rombauer. The recipe is for a Corn Pudding. It is so easy to make and is a nice addition to any meal. It is sort of like a soufflé but more forgiving and resilient .
Christmas Corn Pudding – 6 servings
This can be mixed a day ahead and baked when needed. Pre-heat the oven to 350 F. Butter a 1 ½ quart baking dish .
Mix the following in a large bowl.
2 cups corn kernels (fresh, frozen or canned)
¼ cup milk or half and half
2 large eggs well beaten
2 TBSP melted butter
1 TBSP flour
1 tsp salt
Pour into prepared baking dish. Bake at 350 for 30 – 45 minutes. I imagine it reheats well, but we never have any left over.
1 cup grated cheese
1 small onion diced
2 teaspoons minced garlic
Diced jalapeno pepper
I have never added any of the optional additions but I can imagine the they would be a good way to add a bit more flavour to the dish.
To finish off this post I will show you some photos of my yard today. It is very frosty out and with the sun shining on everything it sparkles beautifully.