Food for a Party

Food. Party. They go together like eggs and bacon. Or, if you’re a vegan, like nuts and beans.

My new pitch-in dish is corn pudding (Corn Soufflé, if it’s a fancy party). I got the recipe from the World Wide Recipes PLUS edition pen pal forum (Thanks, Donna!), so I’ll call it that here.

CORN BREAD SOUFFLÉ

In a 2-quart casserole dish mix the following

  • 1 can creamed corn

    image from the Jiffy Mix site

  • 1 can undrained whole kernel corn
  • 1 stuck melted butter or margarine
  • 4 eggs
  • 1 box Jiffy corn muffin mix

Bake at 350F for 1 hour.

NOTE: Jiffy is specified because it’s sweet cornbread. If you want to substitute another brand, use 8.5 oz (240 g) of mix. If you want to make your own mix, use the dry ingredients to make 6-8 muffins or an 8″ square pan full. If I want to make a half-recipe, I use 8 oz (226 g) cans of corn and creamed corn and half the box of Jiffy Corn Muffin Mix.

In other news: Please join me tomorrow, when Jean Henry Mead is my guest, talking about her terrific new book featuring two mature female amateur sleuths who run into trouble in their RV, MURDER ON THE INTERSTATE.

WRITING PROMPT: A character decides to make an untried recipe to take to a party, and it ends up making WAY more than intended.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Food for a Party

    • Author

      Marian Allen
      Twitter:

      May 11, 2011 at 1:00pm

      I love plain cornbread and fancy cornbread, sweet cornbread and savory cornbread. Not dry cornbread, though. I like savory cornbread with corn and salsa in it. Mmmm!

      Permalink  ⋅ Reply
  1. Jean Henry Mead

    May 11, 2011 at 12:14pm

    The recipe sounds great, Marian. I love anything made with cornbread, espeically tamales. 🙂

    Permalink  ⋅ Reply
  2. MMA Los Angeles

    May 11, 2011 at 4:37pm

    With summer coming, I am all about the corn products. This recipe looks amazing! Do you think you could use it (the whole kernel part) with fresh corn? I’ll be back home to Chicago in August and we have AMAZING fresh corn there from a local farm. I think it would be great!
    Ava

    Permalink  ⋅ Reply
    • Author

      Marian Allen
      Twitter:

      May 11, 2011 at 5:33pm

      I think so, too, but you’d have to add liquid, since the whole kernel canned corn is undrained. I’d say measure a smidge less of the whole fresh corn kernels than called for and fill the rest of the measure with water.

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