Sunday, March 29, 2015

Corn and Wiener Bake

Libby's Advertising Insert, 1960-something
If it says Libby Libby Libby on the label label label , then you can rest assured that it's richer in NATURAL corn cream!"

You may think today's recipe is the epitome of laziness on my part, but after all, I did have to gash the hot dogs, and stuff them with triangles of American cheese, which I had to make myself because it's only sold in squares. Plus a new issue of Vanity Fair just came so I've been so very busy.

If you're tempted to try it on your own, here's how to do it:

In baking dish, stir 2 tbsp. prepared mustard into 2 #303 cans Libby's Cream Style Corn. Add 8 wieners, gashed and stuffed with sharp cheese. Dot corn with butter and bake in mod. oven 20 min.

I actually thought this would go worse than it did, since Dr. Husband was really hungry and I assured him I would make a healthy nutritious lunch for him...

Our Rating: Three Screaming Husbands!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)



    Apparently the mini corn dog muffins idea is "a thing" and I totally think you should try it! Maybe it will be good!

  2. Did you ever find a cornbread casserole recipe? Here's mine:

    1 can whole kernel corn, drained
    1 can cream style yellow corn
    2 Tbsp minced onion
    1 (8 oz.) carton sour cream
    2 eggs, beaten
    1 box Jiffy corn muffin mix
    ½ cup oil, or 1 stick of melted butter
    Salt and pepper

    Mix all together and pour into large, greased casserole dish. Bake at 350°F for 50 to 60 minutes.