Friday 9 March 2012

Jiffy Corn Muffin Mix-Corn Pudding

Pet peeve, recipe

I am left handed.  I carry bags and babies on my right arm so my left hand is free to grab runaway children open doors.  But!  Businesses and doctors offices and post offices like to play tricks on unsuspecting lefties and unlock ONLY the right-hand door of a set of double doors.  Why?  WHHHYYY?  This necessitates shifting the baby/diaper bag/purse combo to my left arm, all the while keeping track of the children orbiting around me.  The children who aren't quite strong enough to open big doors yet because I like to run errands when at least ONE child is in school, preferably two.  Every once in awhile I'll be prepared for this, as at church yesterday, where I reached for the right-hand door, and... it was locked.  Just unlock both doors, people, as a Christmas present to me.  I promise I will stay out of the way of the people exiting in the other direction.
We had corn pudding last night.  This is the easiest corn pudding ever, from our local library cookbook.  (Another business that unlocks only one door. *cough*)
Corn Pudding, adapted from library cookbook, and Leftover Corn Pudding Cakes
2 cans creamed corn (Creamed corn is dairy free.)
1 package Jiffy corn muffin mix (They sell Jiffy at Aldi now!)
1/2 cup Fleischmann's unsalted margarine, melted (Only the unsalted is dairy free.  Go figure.)
I melt the margarine first in a 2-quart casserole dish, then mix in the rest of the ingredients to avoid dirtying a bowl.  Bake at 350 degrees for 45 minutes.
Now, here's my mother's brilliant invention.  The next morning, shape the leftover pudding into little cakes and pan fry them in margarine.  Serve them with warm maple syrup for breakfast.  Mmmmm. read more..

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