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'

Ingredients:

• 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

Preparation:

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,
muddy