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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Delicious New England Corn Fritter 'Pudding'

This twist on a Southern favorite is easily adaptable being baked in an 9x9-inch as well, as mentioned below. And want something great to serve with it? Try a hot bowl os spicy chili and a cold beer. Now THAT'S Southern hospitality. Just wish everyone would offer it when I take trips down South.
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Ingredients

For 4 people

Recipe

  • 3/4 cup(s) cornmeal
  • 1/2 cup(s) flour
  • 2 teaspoon(s) each baking powder and garlic powder
  • 1 teaspoon(s) each dried basil and salt
  • 1/2 teaspoon(s) each black pepper and red pepper flakes
  • 1 cup(s) creamed corn
  • 1 cup(s) whole kernel corn
  • 4 ounce(s) shredded Cheddar cheese
  • 4 ounce(s) cream cheese, softened
  • 1/4 cup(s) butter or margarine, melted
  • 1/2 cup(s) milk
  • Nonstick cooking spray

Delicious New England Corn Fritter 'Pudding' Directions

  1. Preheat oven to 350-degrees F. In a large bowl, blend cornmeal, flour, baking powder, garlic powder, basil, salt, black pepper and red pepper flakes. In a separate bowl, blend remaining ingredients until smooth and add to cornmeal mixture, stirring until smooth. Grease 4(2-cup) ramekins or a 9x9-inch baking pan with nonstick cooking spray. Pour the fritter batter into preparted dishes, place on a sheet pan and bake 25-27 minutes, or until slightly browned opn top and when a toothpick inserted in the center comes out clean. Remove to cool slightly before serving.
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