Cornbread Pudding

Bloggers Block. Is that what it is called when you try to write a blog post and can’t muster up one thing to write about? I definitely have it right now, and after 3 days of trying to post this recipe I have decided to just give in and post whatever my fingers type.

My mind has just been a flurry lately, however, I do have a few exciting things to share.

First off, I bought my ticket and booked a hotel room to attend the 2011 Foodbuzz Bloggers Festival. The festival is the first weekend in November and in San Francisco. I am so lucky to be going, and I am so lucky that my wonderful hubby will be joining me! He won’t be going to the festival with me, so we will be spending time together before, in between and after the events. I am beyond excited – for both the festival and to get away for the weekend with my hubby.

Second, I was chosen by Foodbuzz to host a 24x24 meal. It is going to take place this Saturday, August 27th and will be posted by midnight on August 28th. Again, totally excited!! Hungry Harps will be hosting an End of Summer Party – Oyster Meal. That’s all the details for now. ;)

Third, I was nominated for the Sacramento CBS Local, Most Valuable Blogger Award a few weeks ago by my hubby. He told me he had done it at work, but to be honest, I totally forgot about it. The best part? I didn’t even know I was chosen as a finalist until I saw on my blog visitor stats that I had a visitor from CBS Local, so I clicked on the link and what do you know? I am a finalist and in the running to win Most Valuable Blogger in the Lifestyle category for CBS in Sacramento. Way, way cool. Here is the link if you want to vote – don’t feel obligated. I really wanted to share the news with you more than campaign for your vote. :)

http://sacramento.blogger.cbslocal.com/most-valuable-blogger/blog/451-hungry-harps/

I think that should do it. For someone who didn’t have much to say I sure did type a lot…

Enjoy this recipe, it was so good. I imagine it would be awesome as a side dish or a snack on a cold day. On the nights that my husband works late he does not get home until 10:30, so we enjoyed this as a late night snack, it rocked!

I made this recipe since it called for Green Tomato Relish, which I had just received in the mail from Foodzie. Here is a link to Wayne's Green Tomato Relish, it is awesome and I totally recommend it. If you want to make your own, try this recipe for Green Tomato Relish. And here is the link to The Non-Dairy Queen, which the recipe came from. I LOVE FOODZIE!!

Corn Griddle Cakes
Ingredients

• 3 cups corn flour (Masa Harina)
• 2 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg, beaten
• 3 cups water

Directions

1. Combine flour, sugar, baking powder and salt. Add egg and water. Mix well.
2. Heat skillet to medium-high. Using a ¼ cup measurement, form patties with your hands and cook until golden brown on both sides. You only need about six cornbread cakes for the pudding, but this recipe will make upwards of 15.

Cornbread Pudding
Ingredients

• 6 corn griddle cakes, diced (about 2 cups)
• 1/3 cup green tomato relish
• 1 cup cheese, shredded
• 1 cup frozen corn
• ¼ cup cooked bacon, chopped
• 1/2 tsp kosher salt
• 1/3 cup milk
• 1 egg, beaten
• ¼ cup green onions, chopped

Directions

1. Preheat oven to 350
2. Add corn cakes, green tomato relish, ¾ cup shredded cheese, corn, bacon, salt, milk and egg to large bowl. Mix until well combined.
3. Grease ramekins or 8x8 casserole, add mixture and top with remaining cheese and green onions
4. Bake for 40 minutes and tops are golden brown
5. Let cool for 15 minutes and enjoy!