Saturday, March 21, 2009

Corn Puddin'

Last week I visited the school shop to document the progress of the mandolin (More on that later), and a student asked me to take a picture of his project. At first glance, I thought it was a weapon of mass destruction, and I felt compelled to give Dick Cheney a call.

I then realized this monstrosity was a BBQ smoker, and I began to visualize plumes of smoke working magic on slabs of ribs, briskets, and pork shoulders. I wanted this smoker for my backyard, but I knew this idea would be vetoed by my wife. I'm stuck with the following smoker:

It's a small electric thing that's labeled as a "Gourmet Smoker". I say this with a hush because the terms gourmet and electric should never be mentioned in the same sentence when discussing barbecue. The Bubba's of the barbecue world would scoff at my little 'lectric smoker, but it's given me the opportunity to learn the basics of barbecue.

Yesterday I smoked a brisket. During the past year I've been focusing attention on trying different side dishes to go with barbecue. Here in the Kansas City area we tend to serve baked beans or cole slaw with our Q. I want to get away from that, so today's recipe is one I've started to serve when I fire up the smoker. It's a simple dish to prepare, and its creamy texture is the perfect companion to a bbq brisket.

Corn Puddin'

  • 1 can of creamed corn
  • 1 can of corn, drained
  • 1 cup of sour cream
  • 1 stick of melted butter
  • 1 box of Jiffy Corn Muffin Mix
  • 2 eggs, beaten

  1. Grease a casserole dish and preheat the oven to 350 degrees.
  2. Mix all of the above ingredients until it's a thick batter.
  3. Bake until the puddin' is golden and no longer jiggles, 45-60 minutes.
  4. Serve and enjoy

keep the sauce on the side,


Jillian said...

What an interesting smoker! My hubby liked it. I liked the corn pudding. :) Love your blog name.

Marianne said...

Yummers. The best brisket I ever had was did it turn out for you?

Anonymous said...

This is one of my new favorites. I even made it for Thanksgiving. Great with cheddar cheese melted on top.

Peckerwood Gravy Company said...

This is truly a Midwest dish. A fave at our house too. I last served it with pulled pork.

I'd love to hear about the smoked brisket. We must keep the Midwest style of cooking alive! N

White on Rice Couple said...

I just smoked some brisket too. Soooo good. But I thought Kansas was all about the pulled pork. ;) The corn sounds great. Thanks for visiting our site earlier. Glad the banh mi worked out well for you. We'll be rooting for the Jayhawks for you (we aren't USC fans - arrogant bunch)

rebel said...

I love corn puddin'. I've had smoked brisket at pig roasts before and mmmmmmm, really good. My sister has an electric smoker just like yours and her's works great, we've had mucho good food from it.

Amanda said...

Yum! I love corn pudding!