Saturday, April 28, 2018

Daughter Sharon's Delicious Corn Pudding Recipe

Hi Everyone!  How are you today?  It has been the most perfectly beautiful day here with the sunshine glistening on the new green leaves on all the trees.  It has been totally glorious to say the least.

I spent most of my day planting in the garden.  We have been so busy around here coming and going that I am very late getting the garden planted.  I do hope Mother Nature does not mind helping me to have a beautiful garden anyway.

My brother in California, my sister in Tennessee and I are all having a Sunflower planting contest.  We are going to try to see who can grow the largest Sunflower flower.  We recently read that to produce a huge Sunflower flower you must plant seeds 24 inches apart.  I did that, so we will see.

Today I am going to share with you my daughter Sharon's beyond delicious Corn Pudding Recipe.  This recipe has become a tradition at our table each Easter and for some other get-togethers as well.  I recently read Corn Pudding is listed on the "35 classic Southern foods to try before you die" list.

Sharon’s Corn Pudding
·      12 to 13 ears fresh corn, husks removed
·      (Can use frozen corn, must defrost before use)
·      ¼ cup sugar
·      3 Tablespoons all-purpose flour
·      2 teaspoons baking powder
·      1  ½  teaspoons salt
·      6 large eggs
·      2 cups whipping cream
·      ½ cup butter, melted

1.    Preheat oven to 350 degrees.
2.   Cut kernels from cob into large bowel (about 6 cups).
3.   Scrape milk and remaining pulp from cobs - discard cobs.
4.   Combine sugar and next 3 ingredients.
5.   Whisk together eggs, whipping cream, and butter in a large bowl.
6.   Gradually add sugar mixture to egg mixture, whisking until smooth.
7.   Stir in corn.
8.   Pour mixture into a lightly greased 13 x 9 inch baking dish.
9.   Bake at 350 degrees for 40-45 minutes or until set.
10.                 Let stand 5 minutes.



If you fix this recipe I hope you enjoy as much as our family does.

Wishing you a wonderful rest of your weekend wherever you may be.

Wednesday, April 25, 2018

Family Favorite Deviled Eggs Recipe

Hello Everyone!  How have you been doing?  I hope these first weeks of Springtime are as pretty where you are as they have been here.  It always amazes me how all of a sudden everything outside turns green almost overnight.   When I open the door to go outside it looks like we have gone from a black and white movie to a beautiful colored movie.

In the below photo we see the results of our Spring here in the deep South.
Love the green, green grass of home.

In the last Sweet Southern Days post I mentioned that in the next post I would be sharing some of the favorite recipes from our family Easter dinner.  The first favorite recipe is:

Deviled Eggs

Deviled Eggs
12 Hard-Boiled Eggs
½ cup Mayonnaise
2 teaspoons Vinegar
2 teaspoons Mustard
Salt to taste
2 – 2 ½ Tablespoons Sweet Relish

·      Cut hard-boiled eggs lengthwise.  
·      Remove yolks and place in medium bowl.
·      Place egg whites in a decorative Deviled Egg dish.
·      Mash egg yolks with a fork.
·      Stir in mayonnaise, vinegar, mustard and 1/8 teaspoon salt.
·      Works best to mix all with hand held electric mixer.
·      Add relish.  (Adjust to your taste)
·      Mix all ingredients and fill all egg whites evenly.
·      You can use a decorative dispenser to fill egg whites.
·      Sprinkle Deviled Eggs with Paprika.

If you make this recipe I hope you enjoy these delicious Deviled  Eggs as much as our family does.

Thank you for stopping by for a visit and I hope you come again when next post we will see daughter Sharon's delicious Corn Pudding Recipe.

Wishing you a wonderful rest of your week and many blessing to you and yours wherever you may be.