the ultimate in white trash
ok…i think i have finally found my calling!!! friday, i am meeting with julie kimball, of jiffy, to discuss incorporating our indian corn pudding recipe from indigo grill with jiffy corn bread mix. this is very exciting for me, because i grew up with this mix, and have memories of my mom using this product to make cornbread, which usually accompanied fried flounder, crab, or shrimp. in case you have not seen this recipe published in the UT, or on line, it is listed below.
Indigo Grill’s Indian Corn Pudding
Makes about 12 servings
1 package Jiffy corn-bread mix
1/4 cup plus 11/2 tablespoons milk
1/4 cup butter, melted
1 tablespoon Tabasco sauce
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 white onion, thinly slicedButter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.
In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.
In another bowl, thoroughly combine cheese, sour cream, mayonnaise and white onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.
the san diego magazine recipe contest is complete, and the winner was ruben perez, with his upside down spicy shrimp dish. maurine sullivan, president of san diego magazine, and i were very impressed with the flavor and presentation of his dish. you can try this appetizer for yourself at indigo grill and kemo sabe, beginning tomorrow evening, and at c level beginning february 24th. thanks to all of those who entered…there were many impressive submissions.
just a reminder that scott maclaggan, of sunroad marina, has slips reserved for our Guests at island prime. just call the marina at 619-574-0736, and they will set you up with a gate combo. please remember to sign in the first time with scott, so that he has your info on file! the slips are free to our Guests!!!
at island prime, we are very excited to be rolling out our new fish board in the coming weeks. it will feature sustainable seafood, with a changing selection that will include only the freshest of catch. i will include more info on the fish board in my next blog.
thanks for all of your responses. i can’t express how appreciative i am to have such great Guests and Friends at our family of restaurants.
until next time, thanks…deborah
Hi Deborah, My husband and I love all your restaurants. Is it at all possible to get the recipe for the salmon bruschetta from Indigo Grill? Every time we have it we wish we could have it more often. Thanks for having such great food and the servers we have had recently (Cynthia at Island Prime and Q at Kemo Sabe) have been outstanding. We are big fans, Sincerely, Tim and Ann Winder
Comment by Ann Winder — April 4, 2009 @ 8:50 pm
Dear Deborah,
A friend and I frequent C-Level at least three to four times a month and absolutely love the appetizers. We do them like tapas and usually make several (along with proper drinks of course) our dinner. The mussels are our favorites, OUTSTANDING! But a request here — I cannot find my favorite shell fish, fried oysters, anywhere in San Diego. They quit doing them at the Harbor House and I have company coming who shares my love and is expecting them. The wait person suggested I might ask if you’d consider putting them on the menu. PLEASE PLEASE PLEASE! I can’t imagine I’m the only one who’d love you for it!
An admirer!
Comment by Norma Byrd — April 17, 2009 @ 1:22 am
Hi Deborah,
I just made your recipe fore Indian Corn Pudding with the imfamous Jiffy cornbread mix. I must say it taste great, but it did not really firm up….should it have an egg in the(flour portion mix????
Help, J
Comment by Jacquie Miller — April 20, 2009 @ 7:03 am
Worlds Greatest Chef!
That would be so awesome with Jiffy.
We are still awaiting cook books and spice
mixes!
YOUR THE BOMB!
I think that still means a great thing!
LOVE YA
GLENN
Comment by Glenn Stafford — June 2, 2009 @ 11:54 pm