October 4
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Menu
- Hamburgers on the Grill
- Italian Sausage (hot and sweet)
- Grilled Portobello Mushrooms with Blue Cheese
- Roasted Cranberry Red Potatoes
- Cole Slaw
- Corn Pudding [View Recipe]
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Ingredients
- 20 ounces corn
- .25 cup sugar
- 1 teaspoon salt
- .25 cup butter
- 2 cups milk
- 4 large eggs
- 1 tablespoon chives (cleaned and chopped)
- 3 tablespoons flour
- .5 cup cheese (grated)
- nutmeg
Instructions
We start by preheating our oven to 350 degrees.
We empty one of the frozen bags of corn in a large bowl and defrost in the microwave. When the kernels are pretty much defrosted, we put this corn into the food processor and pulse until chopped coarsely.
We put the contents of the other bag of corn into the same large bowl and defrost it in the microwave. Then, we stir in the coarsely chopped corn, the sugar, and the salt.
The ½ stick of butter we put in a measuring cup and melt in the microwave. We set it aside to cool.
We take out an old 2 quart porcelain baking dish and butter it with some extra butter.
In another large bowl, we whisk together the milk, eggs, and chives to combine. We then whisk in the flour and stir in the cheese.
We combine the butter and the two bowls. Next, we pour the corn pudding into the baking dish. Using our microplane, we freshly grate a little nutmeg on top and place in the center of the oven.
We cook for 45 minutes. The pudding should have been almost done at this point, at least according to other pudding recipes we have seen. We raise the temperature to 375 degrees and continue to cook, checking occasionally. We want the pudding just set in the center. We do not know if it is our oven or the thick baking dish, but the pudding actually takes 90 minutes to cook in the oven!
We take the pudding out of the oven when set and nicely browned on top. We set aside to cool for a few minutes and serve.
- Truck Birthday Cake from Graul's
- Italian Cookies
- Moxley's Ice Cream
To keep the meal preparation relatively simple, we do a cookout. Burgers and Italian sausage (hot and sweet) for the carnivores and grilled portobello mushrooms for the vegetarians. The meat portion of the dinner was relatively straight forward. The portobello mushrooms we intended as an addition to our cookbook. Alas, their inclusion will have to wait for another day because they looked so good that they were eaten before we could get a picture!
The potatoes were our roasted potatoes, but the potatoes were cranberry potatoes (called so due to their red-purple color). The cole slaw is from Graul's Market (we add lots of celery seed). The corn pudding was meant to be served with the rest of the dinner, but the dish in which we baked it was too thick, necessitating a doubling of the cooking time!
The day started off a little sad. Our daughter is but 5 and had a little trouble accepting all the excitement over her little brother's birthday. This made her grumpy until breakfast at the Nautilus Diner. Pancakes rolled up with strawberry filling are more than able to brush aside a multitude of worries. Our son just liked stacking the jelly packets.
Our son is not a complicated boy. He likes cars. And trucks. And that's what he got. Lots of them, which he couldn't have been happier over. As happy as the toys made him (and our daughter and Eric), having family there to celebrate was the best part of the day.
Except for maybe cake and ice cream.