It's a Keeper!

Thanksgiving is the only time I ever make corn pudding. It's always requested, even by children, who typically do not like corn pudding, something about the texture. I originally used the recipe in "The Frugal Gourmet Cooks American". Then I started ad libbing. One year I added corn bread. Of course it was for the gang we just spent the holiday with and all they could talk/email about was that great corn pudding with the corn bread in it. Well, come Thanksgiving, I was sweating bullets. I was afraid to try and not live up to my reputation, but I did. I promised to write it down and share it, along with a recipe for meatloaf we made over the open fire during the summer. Disclaimer: Neither one of these recipes are low fat or good for you but sure are yummy.

Corn Pudding
Oven 350
Melt one stick of butter in a medium sized baking dish by putting it in the oven.
Mix one 20 oz. bag of frozen corn, 1 can creamed corn, 1 cup milk, 4 beaten eggs, and one box of Jiffy corn bread mix.
Pour slowly in baking dish. Don't mix the butter in, just let it happen.
Bake an hour and a half.

Meatloaf
Nice, open fire, with red, hot logs
mix 1lb. ground pork, 1 lb. ground beef, and 1 lb. ground turkey, veal, chicken (whatever) and follow the directions of a packet of McCormick Meatloaf mix, using 2 packets for this amount of meat.
In a large cast iron dutch oven, put in cut up sweet potatoes and white potatoes. Press meatloaf on top of the potatoes. Layer slices of uncooked bacon, and gobs of bbq sauce. Do not put directly on fire, but put hot coals on top until some of the fat and juices run down into the potatoes. Once that happens you can place the dutch over directly on the coals with some on top also. Cook, checking occasionally, monitoring the fire, until done. I think it took about an hour and a half, but it all depends on your fire. This was promptly eaten by 15 people, plus the camp guy took some for his dinner while manning the post. He left us a note saying it was the best dinner ever!