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
- 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.