corn pudding

I remember my grandmother making a rendition of this as a child, and low and behold one of my daughters, Jenna, as told to me by Jamie, another daughter, makes something like this. Anyway I was reading food blogs and I found a recipe for Sweet Corn Spoonbread on Chungah's blog, click here>>"Damn Delicious"  and she adapted it from Stacey's blog, click here>>"Southern Bite". Are you confused? So, here's my adaptation, thanks to Stacey, Chungah, my grandmother and two of my daughters. I hope you enjoy one of these recipes, adapt it and make it your own. My grandmother called it "Corn Pudding".

Print Recipe

375 degree oven

INGREDIENTS

1 package jiffy corn muffin mix (8.5 ounces)

1 can cream corn (14.75 ounces)
1 can whole kernel corn, drained (15 ounces)
1 stick butter melted
1 cup sour cream
3 eggs
1 jalapeno pepper, diced (fresh or pickled)
1 tsp dried basil
salt and pepper to taste 

DIRECTIONS

Preheat oven to 375 degrees, spray your casserole, pour mixture in and bake for 45 minutes or until golden brown and fully set.

lou's Chicken Breast with Peppercorn sauce

Deninne and I just had Chicken with Peppercorn Cream Sauce and it was excellent. 

I made it with "Drunken Corn" on the side (one of our regulars). 2 cups frozen Silver Queen corn, 1 Tbs butter, ½-¾ cup of dry Vermouth, ½-¾ cup water, salt & pepper to taste, and 1 teaspoon of dried dill. Heat to boiling then uncover and simmer for about 10 minutes to concentrate flavors and let excess liquid boil off. Yum.

This dish is a bit on the spicy side due to the cracked pepper, but fabulous!

Print Recipe

Ingredients

• 2 chicken breast 
• 1 Tbs butter
• pepper and salt
• 1 teaspoon olive oil
• 1 cup sliced mushrooms
• 1/4 cup chopped shallot
• 1 Tbs peppercorn blend (black, white, green, red, whatever you can "nd)
• 1/2 cup chicken broth (you can use chicken bullion cube in 1/2 cup water)
• 1/3 cup of heavy cream

Instructions

1. Melt butter in a large, nonstick skillet over medium-high heat. Two boneless, skinless chicken breasts, each cut into 4 pieces. Hammer chicken breasts to about 1/2” thick, lightly season both sides with salt and flour. Cook chicken breast until done, approximately 160°F - 170°F inside. Transfer to plate, cover and keep warm, or place in a 150°F oven to rest and stay warm.
2. While chicken breast are cooking, use mortar and pestle to crack peppercorns. If you don’t have one,
you can place the peppercorns in a plastic ziplock bag and pound them with a mallet or
bottom of a frying pan. You don’t want them too small, just cracked. It’s okay if some of the
peppercorns remain whole.
3. In the same pan that you cooked the chicken, add 1 tsp olive oil and mushrooms. Cook for 2-3
minutes. Add shallots and cook 1 minute more. Add chicken broth and peppercorns and bring to
a boil. Reduce heat, and slowly whisk in heavy cream. Allow to simmer for about 3 minutes or
until thickened. If you use chicken bouillon cubes for your broth, you won’t need added
salt. If you use a low salt broth or stock, you may wish to add a little extra salt to taste.
4. Transfer chicken breast to a serving platter. Pour peppercorn/shallot/mushroom sauce over the top.
Serve immediately.
Serve with warm bread to soak up sauce, salad and/or side vegetable. Delicious.

Here are some pictures of tonight's cook off. 

The main ingredients - chicken, mushrooms, shallots, butter, cream and chicken stock (from bullion cube).

Two boneless, skinless chicken breasts, each cut into 4 pieces.

Chicken breasts hammered flat, about ½" thick. Light coating of salt and flour (using a shaker full of flour).

Sliced mushrooms, chopped shallots, cracked pepper (in this case, black, white and green peppercorns) and cream, ready to to cook.

Chicken breasts sautéed in butter and about ready to be put on a platter in a warm oven to continue resting 

and cooking slowly. Oven set to warm (150-180°F)

                           Mushrooms, sauteed about 3-4 minutes in a little bit of oil in the same pan.

                  After adding shallots (sautée an extra minute) then adding chicken stock and cracked peppercorns.

         After bringing to a boil, ⅓ cup heavy cream added and cooked until it begins to thicken, about 2-3 minutes.

         Sauce is ready!

Chicken with finished sauce on top. Corn on the side. Time to eat. Oink, oink good.

I think this was almost as good with chicken as it was with filet mignon. 

Lou

Ooie Gooey

Ooie Gooey this is it, you found it, The Doodle Show, Welcome. Seriously, this little dessert is World Famous, or at least Alabama Famous. I have made endless batches, daily at the old "Doodles Cajun Cuisine Restaurant". Doodle's is now an empty lot, the building was blown away in 2011 by a big, bad tornado. Folks came from near and far to partake. Heated with ice cream on top (A la Mode), what ya talking 'bout! This is for you Jamie Horsley and the hoards of others that want this recipe. Now, this recipe in many forms and spellings has been around for longer than I made it but..... Make some, you will see. You too will become Famous, at least to all who taste!

Printable Recipe

350 degree oven

INGREDIENTS

1 box cake mix
1 cup chopped nuts
1/2 cup (1 stick) butter, melted
3 eggs
8 ounces cream cheese
16 ounces powdered sugar
Get your eggs and butter out of the refrigerator before you start, better at room temperature. I like to lightly toast my nuts. I used pecans in this recipe. I used yellow cake mix but you can use  any flavor, red velvet is great, chocolate is divine....  

DIRECTIONS

Preheat oven to 350 degrees. Combine cake mix, butter and one egg, mix with a fork and press into 9X12 pan or close to that size, cover with nuts and press into batter. Cream, powdered sugar, cream cheese and two eggs with stand mixer or hand mixer, mix well. Pour over first mixture and bake for 25 minutes, golden brown. Ovens will vary!