My return to posting and a new recipe: Best Ever Corn Pudding

I'm sorry I fell of the map. Life has a way of knocking you around and I let it get in the way of a lot of things. I fractured my ankle and ended up having surgery. I have also fractured my right wrist and have been in a cast for three months and am hoping it won't mean surgery too.

Additionally my depression has had a strangle hold as well. Changes in life, church, children - I have let it all just run through like a large storm. Time to take back control.

I am continuing going through my church cookbook with the goal of trying every single recipe. Tonight it was "Best Ever Corn Pudding" by the amazing Pat John. She is an incredible woman of faith and I should really be more like her. Here is the recipe:

Best Ever Corn Pudding by Pat John

(1) 16 ounce can cream of corn
(2) eggs, beaten
(1) can evaporated milk
(2) heaping tablespoons of flour
(1)  teaspoon salt
(1/3) cup sugar
(2/3) cup melted margarine

Beat eggs. Add other ingredients. Bake at 350 degree oven for about 40 minutes. Use an 8 1/2" square dish, sprayed.

There is a VERY important reason I have no picture for you. I got distracted making this and forgot to add the milk. Disaster. It really was not that bad but it was mostly just over-buttered cream corn. I will make it again soon and this time I wont forget the milk. I'm sure its wonderful.

I hope you all are doing well. I'm working on getting back to the normal things of life. Take care!

The Cookbook Experiment: Indian Corn Pudding

Tonight's cookbook experiment is Indian Corn Pudding by Ms. Stella Smith. Stella is one of the most amazing cooks ever. Her chicken salad and her pimento cheese are legendary at our church. Her chicken salad outdoes mine hands down.  I am so in love with her pimento cheese. It is sheer heaven. I have not had corn pudding in a very, very long time.

Indian Corn Pudding by Stella Smith

(1) 15 ounce can creamed corn
(1) 15 ounce can whole corn
(1) stick butter or margarine (I used butter..duh! Everything is better with Kerrygold)
(2) eggs
(1) cup sour cream
(1) box Jiffy corn bread mix

Mix all ingredients, pour into 8 x 8 or 9 x 9 dish. Bake at 350 degrees for 1 hour. Let stand for 5 to 10 minutes and then serve.

My take-a-ways for this recipe:

• The recipe does not say melt the butter but I assumed it was necessary so I melted it in the microwave first.
• The recipe also does not say whether to drain the water out of the can of whole corn. I drained it.
• I mixed everything in the dish I was baking it in. It worked out fine.
• This recipe is luxurious. It bakes up fluffy and tender. My suggestion would be to go fix it right now! What are you waiting for. I could eat this 3 times a day seven days a week, it is that good.
• Thank you Stella!