Sunday, January 3, 2010

Very cold here in northern Mn.

Well, it is typical Jan, very cold. It could be worse so I should not complain too loudly! Just got done putting supper in the oven, baked spuds, salmon with limejuice and garlic roasted vineagar. We are having steamed carrots too plus I put in a new recipe we introduced during the holidays. Every holiday we try to make a new recipe, since we are the cooks for the holidays in this family, I like to try new things.
This year we tried Corn Pudding , why they call it pudding I dont know. It should be corn bread stuffing, very moist though. Anyway everyone liked it so much that it will be a family favorite.
Here is the recipe if anyone would like to try it.We are still experimenting with it so maybe you can add your own twist to it too.

1 pkg. 8 0z size cream cheese softened
2 eggs
1/3 cuo sugar
1 pkg. of jiffy corn bread/muffin mix
1 can of cream corn
1 can regular corn or 2 cups of frozen corn
1/2 cuo of top the tator sour cream or 1/2 cup milk, we like the sour cream
2 tablespoons of melted butter or margarine
1/2 tsp salt
1/4 tsp. nutmeg
Lightly grease a deep dish casserole. Blend in mixing bowl the cream cheese, sour cream sugar and eggs. Add the remainging ingredients and blend well by hand
bake at 400 for 30 to 45 minutes, may have to cover with foil during the end of time if the middle stays wet. Like I said, we are still experimenting !
Enjoy we have found that it is even better the second day, eat cold or warm it up again

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