Happy Monday to all. I have to say, my weekend was truly relaxing! That is not always the case for me, so it was a welcome change. The Duke and I spent all day Saturday at our favorite sports bar watching football (Go Gators and Roll Tide!) and we managed to get a lot done yesterday, including the early church service, home work and lesson plans. Yes, that is what I consider a relaxing Sunday. What can I say? It’s a crazy life we lead…
Well, I’m excited to share a new venture with you. I recently joined the cutest blog called My Girl, Paula! It’s just a group of fabulous food bloggers that not only love Paula Deen, but love trying her recipes. A recipe is selected every week from The Lady & Sons Too! cookbook, and we all follow the recipe and blog about the results. What a great idea! Well, this is my first week as a MGP participant. The chosen recipe was Corn Chive Pudding. YUM! My mom makes a killer corn pudding, but she uses Jiffy Corn Muffin mix and cheese. I make her recipe all the time, because it’s inexpensive and so simple for a crowd. The Duke is always saying I should add eggs, though. It must be his lucky day, because Paula loads up on the eggs, and of course adds a healthy dose of butter. The recipe below is Paula’s original version that serves 8. I halved it, since it’s just the Duke and me, and it turned out beautifully. I served it with Smoked Turkey Sausage and an awesome Peppery Cumin Mustard Dip. The pudding would also be great alongside beef or at a potluck dinner.
Corn Chive Pudding
Ingredients
- 2 (10 oz.) packages frozen corn, thawed
- ¼ cup sugar
- 1 ¼ tsp. salt
- 4 large eggs
- 2 cups milk
- ¼ cup butter, melted and cooled
- ¼ cup fresh chives, chopped
- 3 tbsp. all purpose flour
- 1 tsp. vanilla extract
- 1 pinch of nutmeg
Instructions
- Preheat oven to 350.
- Butter a 1 ½-quart baking dish.
- In a food processor, pulse one package of corn until coarsely chopped, then transfer to a mixing bowl.
- Add remaining package of corn and sprinkle with sugar and salt; stir to combine.
- Whisk together eggs, milk, butter, chives, flour and vanilla and combine with corn.
- Pour mixture into baking dish and sprinkle with nutmeg.
- Bake in the center of the oven until the center of the pudding is just set, about 45 minutes.
Serves 8
Smoked Turkey Sausage with Peppery Cumin Mustard Dip
Ingredients
- 1 lb. smoked turkey sausage
- ¼ cup stone-ground mustard
- ¼ cup ketchup
- 1 tbsp. pickled jalapeno, chopped
- ¼ tsp. cumin
Instructions
- Set a non-stick skillet over medium-high heat. Spray with cooking spray.
- Cut sausage into 1-inch chunks. Add to hot skillet, and cook for about 1 minute per side (Smoked sausage is, obviously, already cooked. We’re just heating it through).
- While sausage cooks, combine ketchup, mustard, jalapenos and cumin. Cool in fridge until ready to eat.
Serves 2-3
I’m off to another great week of school. I hope you enjoy Ms. Paula’s Pudding as much as we did! Leave some comments, please. I love hearing what you have to say.
The Duchess
Your pudding turned out very pretty! I halved it as well and we really enjoyed it. The leftovers were gobbled up the next day. I love the colors in this recipe, it’s very pretty! I’m glad you liked it.
Turned out good and welcome to our fun group. I didnt get a chance to make this one I have been so busy hopefully i can do next weeks recipe. I am following your site now through twitter. It is so nice to meat you and I love your site.
I cant believe I put meat for meet you. I guess I am tired. Sorry!
No worries, Tina…I know how it goes! Thanks so much for the comments. I also love your site. Glad you liked the pudding, too, Kim. It’s very rich, but that’s Paula for you!
That looks great. I’m posting mine later. I’m so glad you liked it!