As a good southern gal (regardless that I currently live in OH), I have been a faithful subscriber to Southern Living Magazine since 1985. I’m proud to say I have every one of their annual cookbooks dating back to that year and they’re all nicely lined up on my bookcase in the kitchen with the other tons of cookbooks.
As my friend Michele will agree, a girl’s best friend is a cookbook. I have always collected them – I have hundreds from antique cookbooks to the modern ones; they are stored in kitchen and basement. Recently, I’ve had to divest myself of a few since I’m running out of shelf room.
Yesterday I received two pleasant surprises; one of which I can’t divulge yet — it will be in a future post so you will just have to wait but I will tease you with the fact that it is fabulous. The other surprise I received yesterday came in the mail in the form of the 2009 Southern Living Annual Recipes cookbook! Woo-Hoo! Another to add to the collection.
Now I love going through this cookbook, but the difference between my friend Michele and me is she actually uses and adapts recipes from her cookbooks. I pretty much just like to read mine. I might make a couple of the easier recipes but mostly my enjoyment comes from reading the recipes and looking at the pictures. Ridiculous, I know. Maybe this time will be different and I’ll actually go back to cooking for Devoted Spouse instead of just throwing something together.
That would make him so happy.
And because I’m dedicating this posting to Food – here’s an easy peasy recipe from the 2009 book for one of Devoted Spouse’s favorite foods — corn. That boy would eat corn at every meal if I let him!
Makes 6 servings. Prep time: 10 Min. Cook time: 20 Min.
2 cups milk
1/2 cup yellow cornmeal
1 (16 oz.) package frozen whole kernel corn, thawed
1/2 tsp. salt
2 Tbsp. whipping cream
Bring milk to a boil in a heavy saucepan; gradually add cornmeal, stirring until blended after each addition. Cook, stirring constantly, just until mixture begins to boil. Reduce heat, and cook, stirring constantly, until thickened.
Add corn, stirring until mixture is the consistency of whipped potatoes. Stir in salt and whipping cream. Serve and enjoy!
So because Devoted Spouse has been taking such good care of me this entire year through one ailment after another, I’m gonna whip up a batch of corn pudding for him. I’m sure it will go well with that tv dinner I had planned to serve…