You either love corn fritters or you don’t, but today is their official day! Fritters, for me, are best when they are fresh and hot and served with soft honey butter. Hellloooo! As my many musical friends have taught me, it’s all about “theme and variation.” So, in my 2017 full-color cookbook Lobacious Lobster: Decadently Super Simple Recipes, I took corn fritters to a new (and definitely decadent) level when I created a crazy spin on friend Wendy Tirollo’s celebrated Triple Cornbread Pudding recipe. In tribute to her original recipe, I called this gem “Wendifully Orgasmic Triple Cornbread Pudding. And yes! It is made with lobster. And yes again! It’s delicious at any hour of the day.
Wendifully Orgasmic Triple Cornbread Pudding
16-oz sour cream
¼ tsp ground nutmeg
½ tsp pure vanilla extract
2 x-lg eggs, beaten well
2 c Mexicali corn kernels (or 2 c corn & ½ – ¾ c finely diced sweet pepper)
1 can (14.5-oz) creamed corn
½ – 1 c finely diced red onion
2-3 c diced or coarsely chopped lobster meat
7 T melted butter
1 box (8.5-oz) Jiffy corn muffin or bread mix
Whisk sour cream, nutmeg & vanilla into the eggs. Stir in all corn, onion & lobster, followed by butter and then the corn muffin mix. Pour into a well-buttered 9×13” baking dish; bake at 350°F for 40-45 min (for creamy, “spoonable” bread pudding) or 60 min for melt-in-your-mouth squares. Serve hot with softened butter. Makes 12 servings. (Or make 18 in buttered muffin tins, baked 20 min for spoon pudding or 30-40 min for muffins.)
Tips: Try this as a perfectly Lobacious side dish for entrees like salmon, chicken, pork, ribs, or steak. Turn this sweetness to savory by adding any of all of the following:
½ – 1 c crumbled, cooked bacon
1 or 2 T dried onion soup mix
½ c finely diced green bell pepper
And/or top with 1½ c shredded Cheddar or Colby-Jack cheese for the last 5 min of baking time.
Need more variations: For a sweet treat “Peachy Lobster Bread Pudding” replace Mexicali corn with 2 c diced or sliced sweet peaches and add 2 packets Stevia (or other) sweetener and 1 c coarsely chopped pecans. Serve with whipped cream. Any unlikely leftover spoon pudding (sweet or savory) can be refrigerated and then formed into “Breakfast Pudding Cakes.” Simply brown spoonfuls quickly in butter in a hot skillet. And these freeze beautifully. With or without the kernels, you can also use the raw batter to slowly brow in butter some mini or regular “Lobster Cornbread Pancakes” that caramelize beautifully on the edges.