Let's Dish With Linda Lou

Where You Taste The Love

Corn Pudding

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Photo Jun 26, 7 13 37 PM

This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.


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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  blender, 1 (9 x 11 x 2) baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking dish on the silicone pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is golden brown and set.

Allow the Corn Pudding to rest for at least 20 minutes before serving. There you have it, the easiest Corn Pudding you’ll ever make.

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Semi-Homemade Cheddar And Chive Drop Biscuits

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Semi-Homemade Cheddar Biscuits

Growing up in my house it was always a big deal when my parents took my sister and me out to eat. When Melissa was a young girl she and I would have dinner and a  movie every Friday night. Our first stop was to a seafood restaurant where we would have dinner before going to a movie.

Anyway, years later this particular restaurant came out with Cheddar Bay Biscuits they served you before your meal. I don’t know about you, I loved those biscuits.

We’re all really busy these days so I don’t mind taking a little help from the grocery store.

Wow, how did I get so far off-topic!  Biscuits are one of my favorite things to have with a meal. You can pretty much add whatever you want to them. Drop-style biscuits are my favorite, no kneading involved. Today, most grocery stores now carry the restaurant’s brand of box mix for these wonderful biscuits.

Here are my Semi-Homemade Cheddar And Chive Drop Biscuits.


Flat Leaf Italian Parsley




Chives (2)

Store-Bought Shredded Cheese

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Semi-Homemade Cheddar Biscuits

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Prep Time: 5 minutes
Cook Time: 14 to 16 minutes
Total Time: 21 minutes
Yields: 10 biscuits
Equipment, 2 rimmed baking sheet pans, large cookie-dough scoop, 1 large mixing bowl, pastry brush, bread basket, Microplane

1 box of Red Lobster’s Cheddar Bay biscuit mix
1/2 teaspoon of baking powder
1/2 cup of Coby Jack cheese, store-bought shredded
2 tablespoons of fresh chives, finely minced
2 tablespoons of Ricotta cheese, room temperature
Slightly less than 3/4 cup of water
1 stick (8 tablespoons) of butter, unsalted and melted
1/2 teaspoon of garlic powder (optional)
4 tablespoons of Parmesan cheese, freshly grated
1 1/2 tablespoons of fresh Italian flat-leaf parsley, finely minced, (substitute 1 teaspoon of dried)

Preheat oven to 425-degrees F.

In a large mixing bowl add grated cheese, baking powder, minced chives, whisk to combine. Next, add a little less than 3/4 cup of water and ricotta, stir until the batter just comes together. Do not over mix.

Using two spoons, spoon dollops of the batter onto parchment paper-lined rimmed baking sheet pans.

Bake for 14 to 16 minutes or until a toothpick comes out clean, and the biscuits are light golden brown.

In a small pot over medium-low heat melt the butter. Add garlic powder and finely, chopped Italian parsley. As soon as the biscuits come out of the oven, brush the melted butter mixture over the top of each one. Finish by freshly grating Parmesan cheese over the tops. These are my Semi-Homemade Cheddar And Chive Drop Biscuits.

Note: I don’t use the seasoning pack included in the box, I just use the dry mix.

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Skillet Cornbread


I’ve had quite of few different recipes for making cornbread over the years but this one has to be my favorite. Now, this recipe for my Skillet Cornbread is a traditional southern way to make cornbread. You’ll need a Cast Iron Skillet for this dish.

I believe everyone who loves to cook, needs to have a cast-iron skillet in their arsenal.  The pan is heavy all around and so it distributes heat evenly, not only that, you can cook just about anything you want in cast-iron.


Corn Meal

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Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 25 minutes, time may vary slightly
Total Time: 55 minutes
Equipment: 1 (10-inch) cast-iron skillet, 2 large mixing bowls, whisk

1 1/4 cups coarsely ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons of baking powder
1 teaspoon of kosher salt
1/4 cup of  granulated sugar
1/2 teaspoon of baking soda
2 lightly beaten eggs
1/4 of mayonnaise
1 cup of buttermilk
1/3 cup of whole milk
5 tablespoons of Crisco shortening

Preheat oven to 425-degrees F.
Start by melting 3 tablespoons of shortening a small saucepan, then set aside to cool. In the first mixing bowl add the cornmeal, all-purpose flour. baking powder, and Kosher salt whisk to combine.

In the second mixing bowl add the lightly beaten eggs, and granulated sugar, whisk those together until sugar is completely blended with the eggs. Next, add the baking soda, milk, and buttermilk, whisk together. Pour in the cooled shortening, mix to combine.

Tip: Start your ingredients in two separate bowls. Mix as much as you want but once you combine the dry ingredients with the wet, you DO NOT want to overmix, to ensure the finished cornbread is tender.

Adjust oven temperature to 375-degrees F.

Carefully remove the skillet from the oven. Add the remaining 2 tablespoons of shortening to the skillet. Make sure the shortening coats the bottom and sides of the pan.

Carefully pour the batter into the skillet and spread it evenly throughout the pan. You will see the shortening bubbling around the edges of the pan. Place the skillet in the center of the oven.

Bake for about 25 minutes, until the center is firm, the top is golden brown, and a toothpick inserted into the center comes out clean. The top should be golden brown.

Note: Since all ovens may vary slightly, 25 minutes of baking time is an estimate.

Allow to cool for 15 minutes and serve.

Homemade Chili

Semi-Homemade Honey Cornbread-Two Ways

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