Good morning and Happy Independence Day! :) I'm busy in the kitchen getting things ready to take over for our 4th of July gathering. We always go to my sister's in-laws' home because they have a pool and live in an area where we can have fireworks. Lots of fun, especially for all of the kids. I'm hoping to take lots of good photos this year. I love outdoor photos, especially since you don't have to mess with the lighting!
While I was cooking this morning, I took some photos of our breakfast room hutch. This table/hutch was an oak color and I painted it black. It holds some Homer Laughlin china that my mom gave to me along with some other miscellaneous pieces. Also have some other antique-white pieces, an old scale, and a cake pedestal with little salt/pepper shakers and a toothpick holder. At Christmas I take all of this down and fill it with vintage Christmas things. I love being able to have things in one place like this. When you decorate, you are *supposed* to place items in gatherings rather than scattered all over the house. Just gives your eyes a place to rest. So having this hutch is nice. (it came with the house when we bought it)
For our 4th party, I'm making Corn Pudding (recipe below), Banana Split Brownie Pizza, and rice krispie treats. Also taking a big cooler of beer, Dr. Pepper, and Orange Crush. The boys will go buy fireworks later from the little stand. :)
Have a blessed 4th!
**Only one more week until my class in Waco. If you'd like to attend, please call the store to sign up!**
Jennifer's Corn Pudding
1/2 c. onion, chopped (I like sweet yellow ones for this)
2 cans whole kernel corn, drained (or frozen, or better yet...fresh, scraped off the cob!)
3 cans creamed corn
3 Tbsp. butter or margarine
1 small can chopped green chiles (optional, but good!)
2 pkgs. cornbread mix (I like the Martha White yellow cornbread mix)
4 large eggs
1 c. oil
1/2 c. shredded sharp cheddar cheese
salt and pepper
Heat a large skillet to medium heat and melt butter. Add onion and cook until onion is very soft. Add (drained) kernel corn and cook over med/hi heat until corn and onion start to brown a little. Add green chiles and continue to cook. Salt and pepper to taste. The higher the heat you can do here, the better, because the "char" on the corn, onions, and chiles will give the pudding wonderful flavor. Meanwhile, in a large bowl, whisk eggs. Add cornbread mix, oil, creamed corn, and mix well with a whisk, making sure to get all of the lumps out of the cornbread mix. Add corn/onion/chiles mixture and mix well. Mix in 1/2 of the cheddar cheese. Pour mixture into a greased 13x9x2 pan, sprinkle remaining cheese on top, and bake at 375 for 45 minutes or until top is well-browned and knife inserted in the center comes out clean.
"My God! How little do my countrymen know what precious blessings they are in possession of, and which no other people on earth enjoy!" ~Thomas Jefferson