tag:blogger.com,1999:blog-8113462680445167830.post8029693276855928198..comments2023-07-01T10:46:36.098-05:00Comments on joyeux dans la journée: not for the birdsdivatobehttp://www.blogger.com/profile/06095147565213985782noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8113462680445167830.post-83710688587807319712016-10-27T10:30:48.098-05:002016-10-27T10:30:48.098-05:00Made a white sauce (with plenty of cayenne pepper)...Made a white sauce (with plenty of cayenne pepper), whisked in an egg or two & poured it over frozen corn. Baked at 375 until it was crunchy. Leftovers are heating for lunch as I type.divatobehttps://www.blogger.com/profile/06095147565213985782noreply@blogger.comtag:blogger.com,1999:blog-8113462680445167830.post-85040955068520736832016-10-27T08:58:29.488-05:002016-10-27T08:58:29.488-05:00So, corn and cheese and garlic and ...?
When I thi...So, corn and cheese and garlic and ...?<br />When I think of corn pudding, I think either of the sweet New England "Hasty Pudding" (aka "Indian" Pudding because Hello, Britain, no, corn doesn't come from India), or <a href="http://cooking.nytimes.com/recipes/1016926-corn-pudding" rel="nofollow">this Southern thing</a>. Parmesan isn't usually a contender. Hope it was good!tanita✿davishttps://www.blogger.com/profile/01671822274852087499noreply@blogger.com