Heather Posted October 20, 2006 Share Posted October 20, 2006 Thanksgiving is coming up, and it seems to be the holiday that demands tradition. In light of that here's one of my family recipes. My paternal grandmother, Ruth Denny Johnson, was born in Pawhuska, Oklahoma Territory, 100 years ago this week. Grandma Ruth was five feet tall with red hair, an incandescently profane Irish temper, and a fearless outlook on life (her first job was lookout for my great-grandfather's rumrunning during Prohibition). Her cooking was downhome and unpretentious and her specialities were chicken-fried steak, ham with red-eye gravy, Indian corn pudding, and biscuits. I inherited many of her recipes, along with her temper and a love of very hot coffee. Here's one in her honor, just as she wrote it out for me: Corn Pudding 1 (#2) can corn, be sure to drain it 1 (#2) can creamed corn 1/2 cup yellow corn meal 1/4 cup melted bacon grease 2 beaten eggs 1 cup milk Mix everything and pour into a greased baking dish. Bake in a medium oven (350 degrees) for 40-45 minutes until browned. Serve with molasses if you like it sweet. This was always on the table at Thanksgiving. You could use fresh corn, or butter instead of the bacon fat, but if you do, it won't taste like my Grandma's. Link to comment Share on other sites More sharing options...
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