Food – Tennessee Honey Corn Pudding

Food - Tennessee Honey Corn Pudding

Tennessee Honey Corn Pudding

5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
1 tablespoon orange juice
1/2 cup half/half
4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel white corn
2 (14.75-ounce) cans cream-style white corn
1 small green cayenne pepper, chopped fine (remove seeds if you want less heat which I do for guests)
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.



Food – Bruschetta

Food - Bruschetta


8 ripe Roma tomatoes, chopped into bite size chunks

1/4 cup fresh basil or parsley, finely chopped

1 large garlic clove, minced

1/4 cup good quality (I like unfiltered) extra virgin olive oil

a couple splashes of balsamic vinegar or good red wine

1/4 teaspoon onion powder

salt and freshly ground pepper to taste

Combine all ingredients in bowl about 1/2 hour prior to serving. Don’t refrigerate. Bruschetta tastes best very fresh. Tomatoes lose their flavor and pleasant texture when refrigerated.

While the bruschetta is resting, prepare the crostini. Thickly slice a loaf of good quality, Italian bread…the chewy, crusty kind. Butter both sides of each slice and toast in a skillet (like you would toast a grilled cheese sandwich-so both sides are golden brown.) Serve the bruschetta piled high on the crostini.