By Andy Bedwell
Southern Corn Pudding
1/3 cup melted butter
5 eggs
1 tablespoon sugar
1/2 cup milk
1/4 cup cornstarch
1 11-ounce can shoepeg corn, drained
2 14-ounce, frozen corn that is in shape of a cob (you may use 2 cans of cream style corn instead of frozen)
Mix all of your ingredients together except for the cornstarch. The cornstarch should be mixed with milk. Pour mixture into a greased casserole dish. Bake at 325-350 for about an hour.
Andy’s Note: My family loves any recipe that includes corn. I have worked and worked on this recipe and I hope that you will enjoy it, too.
The Best Brownie Ever
1 1/2 cups self-rising flour
2 cups sugar
1 cup Crisco oil
4 eggs, beaten
8 tablespoons cocoa
1 tablespoon vanilla extract
1 cup pecans, chopped
Mix flour, cocoa, and pecans together. Add other ingredients and mix well. Pour into a greased 9 x 13 inch pan. Bake at 350 for 30 minutes.
Andy’s Note: This recipe is one of my favorites in my cookbook. I made 300 for a family reunion in Gadsden and loved every minute.
Pineapple Cheese Ball
2 (8-ounce cream cheese) room temperature
2 cups finely chopped pecans
2 tablespoons finely chopped onion
1/2 cup finely chopped bell pepper
1 small can crushed pineapple, drained
Roll the ball in crushed pecans and pop a red cherry on top.
Andy’s Note: This is my favorite cheese ball. During the holidays, I add a few chopped read cherries.
Happy Cooking,
Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.
