Skip to main content

Corn Pudding/Souffle

Sweet Renee - Inspired Corn Pudding
I have to pay hommage to a friend of mine for this recipe.  When I was frantically searching for a different sort of corn recipe, she gave me a corn souffle/pudding recipe and much of this one is lifted and inspired by hers.  She is a dear foodie as well, having her own business in the Chicago area, called "Sweet Renee's".   Ill post her brownie recipe later, talk about a sweet chocolate brownie to die for.  But anyway, on to the corn pudding...


1 lb. thick sliced hickory smoked peppered bacon
2- 10 oz. pack of frozen corn OR 5-6 ears of fresh corn
1/2 c onion (chopped fine)
1 c green and red bell peppers (chopped)
4 TBS butter
4 TBS plain flour
2 t salt
1 t paprika
1/2 t mustard powder
1/4 t black pepper (to taste)
1-1/2 cups whole milk (1/2 and 1/2 if you want more soufflé consistency).  
2 egg slightly beaten.
1 cup Ritz/Club (buttery) cracker crumbs
3 TBS butter

Preheat oven to 350 degrees while mixing up casserole.

Rub ears of corn with a little olive oil.  Roast on grill still brown and starting to hear “pop”.  Cool completely afterward cutting off cob.  Set aside.

Chop up bacon and fry in skillet on med high heat, until crispy.  Remove from skillet and drain on paper towel, leaving bacon fat in pan.  Fry onion and bell peppers in bacon fat, until slightly tender. Remove from fat and drain on paper towel.  If using frozen corn, quickly fry in remaining bacon fat.

Mix flour with seasonings. 

Put 4 TBS butter in skillet and melt. Add flour mix to skillet and cook until brown and bubbly, making a roux. Slowly add milk (or half & half) to roux, stirring constantly until the mixture bubbles and becomes a thick sauce.   

Remove mixture from heat and stir in corn, onion and bell peppers.  Slowly incorporate into the mix the two beaten eggs, making sure not to stop stirring, as you do not want the eggs to “scramble”.

Put the corn mix into a lightly greased 2-3 quart baking pan or casserole dish.

Melt 1 T butter and blend with cracker crumbs in a small bowl.  Sprinkle cracker mix on top of the corn mix.  

Bake for 30 min in a 350-degree oven, until crackers are slightly brown and pudding is bubbling.

Do not cover when baking.  You want the topping to be crisp and browned.


Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!


Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned
6-…