Pineapple Cheese Ball, Southern Corn Pudding and The Best Brownie Ever

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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.

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