Jan 14, 2010

Red Beans and Rice, and Corn Pudding

I often get recipes from http://www.ourbestbitse.com/. It is one of my favorite site! This recipe is from that site. My friend Kate is a Logan, UT girl living with her husband and kids in Louisiana right now. She posted about red beans and rice and I thought, hey I'll try it. My first attempt ended with a mush of flavorless, well, mush. I made two mistakes: 1) cooking it all day. Only cooking it for 5 hours on high worked MUCH better then all day on low. 2) I used Zateran's Creole flavoring instead of Tony's. Second time, used Tony's and it actually had flavor! So check out her recipe here:

Red Beans and Rice

To go with the Red Beans and Rice, I threw together a Corn Pudding. Now, this is different from corn bread. It is tender and soft, yummy and sweet. I got the recipe from Paula Dean, but made some changes - mostly cut the amount of butter in half! I also lessened the sour cream.

Corn Pudding

1 can corn, drained
1 can creamed corn
1 box Jiffy corn bread mix
3/4 cup sour cream
1/2 cup butter, melted

Set oven to 350. Combine ingredients in a large bowl. Grease a 9X13 casserole dish. Pour mixture into dish and bake for 45-60 minutes, until golden on top.

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