Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Hi. I am Betty. Welcome to Betty’s Kitchen, today we are going to make corn pudding. And it is very southern dish it sort of a like a traditional dish and it is really popular here in Central Kentucky. One of the most famous corn puddings is made in a place called Harrodsburg Kentucky. And at particular restaurant which is called Beaulmont Inn and if you are interested you can start jumping in the internet and just enter Beaulmont Inn and corn pudding recipe. And you would get their recipe but I am going to do my own version of corn pudding.
So let’s start with three tablespoons of melted butter, so this is what is left of the stick after I took three tablespoons and melted it. Now what I am going to do with this is I'm going to add in 1/4 cup of flour, so I got my flour sitting here just for demonstration purposes. To let you know what went in there, it was surprising that was not important. I got some salt, this is 3/4 of a teaspoon, I didn’t have a measure that was 3/4 of a teaspoon. So I just filled it what I consider the 3/4 full on the teaspoon measure so that goes in and look at that. Next is sugar this regular granulated sugar, you need one tablespoon of sugar. It goes in and we will mix all of them around.
You can say that this is the beginning of white sauce that we are going to make. So we are going to be adding in some milk. The next thing along the line, I think we are getting this good enough that we can add it is milk. And I am using skimmed milk, you can use skim or whole or 2%, three quarters of a cup goes in. Now it is time to go back to the stove and make this into a nice white sauce. So I am going to tun on the stove and use a medium heat to get to a boil but I will be stirring constantly. Then I will lower the heat a little bit and it will have to once it bubbles. I will have to cook it about one minute for it to be done. But it will be nice and bubbly and smooth and be a very good white sauce and it will be a little sweet. Because we put that sugar in it, it will be a nice white sauce for us to add our corn too and also some eggs. And there we will start baking our very Southern Corn Pudding.
So this is what your white sauce is going to look like when it is done. I think cooking one and a half to two minutes I would say. And it is smooth and firm, you can see that this is changed drastically from what was in there. You don’t want it to have lots in it will be nice and bubbly and it will be done and ready for us to add our ingredients too. So that is our white sauce, we are going to add a can of cream stalk corn and this is a 14.75 ounce can. I guess some more in that range so I am just going to put this canister around here we go. Just stir it around and let’s see what this mixture looks like nice and yummy, this is a recipe that reminds me a lot of what I gave you earlier call.
There is spoonbread or Betty’s Southern Spoon Bread. I can't remember what I called it. But it sort of has the flavor and consistency of spoon bread. It is just a different dish. It is corn thing, now the last thing that I have to put in is eggs. And I have three well beaten eggs, so you see I got my mixture sitting here, I just finished with it getting these ready. And this is still warm. It helps a lot to be able to add the corn in that would cool that dimsum that you want to put this in. Maybe just a small amount and it is turned around quickly, our goal is to incorporate all of that but sometimes if you put eggs into something that is straight off the stove. You can cook the eggs and have hunks of eggs in your casserole, you don’t want that. But if you put a small portion in, then you can just put the rest of it in and not worry about it. So our goal there was to get all of those three well beaten eggs put in with the rest of this mixture.
So let me just this around a little bit, it is very easy dish to make. I will say it probably is a dish that you might need to acquire a taste for because in the area of propagative. A dish like spoon bread is just loved by everybody, corn pudding loved by everybody. But I realized that it is original food and some of it may not take to this— others. So we will give it a try, I am almost ready here, what you need is a casserole dish that you have prepared. You could butter it, I have just gone the easy way, by spraying it with cooking oil and I use canola oil. And I just sprayed it on bottom sides so this will come out really easily and it wont be all stuck on the bottom. It won’t burn. And I have an oven that is prepared it is at 35 degrees so I am going to pour my casserole into my casserole dish.
And then put it in the oven to bake for quite over time it needs and I will say that. Depending on the kind of dish that you use, you may come out with something that is very much a pudding or may come out something that is sort of bread. If you have a large diameter then it might be more bread like, if it were smaller and deep then it is definitely going to more pudding like. So it is just a matter of taste and I choose this so that means it’s probably going to be pudding but not too runny, we will see. And now keep tracking of the time. I will let you know how long it takes.
It could be, maybe half hour or even more, so we back soon and let you see what is going on with the corn pudding. My corn pudding has cooked for 35 minutes and I want to show you how it looks like. It all has makes a beautiful dish and it browns nicely on the top because of all those eggs. And it just great, one thing you might wan to do is the two quick tests. Now, this just gives you an idea of whether it is mashed inside or if it fairly solid and mine is fairly solid. So I know I want to take it out, I don’t want to go beyond the point of being done.
But it can vary in terms of how done you serve it, if you like it little brownier then take it up a little sooner. If you like a little more solid then leave it longer, when you do serve it, you could let it sit for 10 minutes or so just to kind of solidify itself. But that is not necessary, you can go ahead and use it as vegetable it is corn pudding. Along with something like big size country ham, southern green beans, some new potatoes, these are Kentucky foods or Southern foods. But if you want to try the recipe, then when you taste it or when you dip into it, expect that it is going to be a pudding.
You see the texture there it is not solid like bread but it is nice and crusty and crunchy around the edges. So I will get a nice serving out here and put it in my little bowl and this is let me know of in Kentucky and further south as corn pudding. And it is very much revered and respected around here and I hope you try it if you get a chance. So see what it is like, very hot I am sure.