Recipes and remembrances


Why I make corn pudding

By Vivian Endicott - Special to the Register



My worst nightmare is Route 270! This “mean” road is supposed to make it easier for people to travel through the Columbus, Ohio area. We are terrible travelers. I need to put a nitroglycerin tablet under my tongue every time we go. It is hard for us to remember how to get on, yet the getting off is not too hard if you know ahead of time where the exit is. At our age, this gets to be a problem. I am relieved when we get through the exit.

Before we got “Tom-Tom” we were lost half of the time. We got lost in a town my daughter had never heard of…but that is another story.

Our daughter decided it would be best if they met us at Scioto Downs, and one of them would drive us through Columbus to their house. This went on for some time.

When our daughter, Mareva, was about 4 years old I told her about the boats that sometime travel the Ohio River and tried to explain about the Mississippi. She seemed very interested and I waited for any questions, but her mind was still reasoning about the Mississippi. She looked up at me and asked, “Does Miss Ippie have any children?”

Then we found “Tom-Tom.” Things should be much better. It took some time to get used to “Tom-Tom” but it did help some. We hope we have finally learned to listen to “Tom-Tom” and conquered Route 270. He seems always to be right unless there is a detour. Should this bring on a desire for corn pudding? I had to learn how to make it! My husband had never eaten any until we visited our daughter and family and they took us out to dinner—his first taste of corn pudding! Enjoy! My husband does!

V’S CORN PUDDING

1 Can Corn (drain)

1 Can Creamed Corn

(I use ‘no salt’)

1 Cup Sour Cream (I use ‘no fat’)

3 Large Egg Whites

Dash of Black Pepper (optional)

½ Cup of Margarine, melted

1 Package of Corn Bread/Muffin Mix

(If no sugar in mix, I add 1 tablespoon) optional

Mix well and pour into greased baking dish. Bake at 350 degree 45 minutes.

Sometimes it takes longer or shorter…I like the top to be a light brown.

Why I make corn pudding

By Vivian Endicott

Special to the Register

Vivian Endicott is a member of the Point Pleasant Writers Guild.

Vivian Endicott is a member of the Point Pleasant Writers Guild.