A Cup, A Cup, A Cup

There's a scene in Steel Magnolias where Truvy and Clairee share a recipe.

"What's that other one you were talkin' 'bout? A cup, a cup, a cup. . . " ~ Clairee

It's a recipe for a fruit cocktail cake, and it's DIS - gusting. (Of course, I tried it.)

Last year, I watched them feature it and try it on the Today Show. As they tasted it, I watched, peering at Jenna and Hoda. "NO WAY, do they like that. I tried it!" And sure enough, I watched both of them LIE as they reached for water. Jenna took another bite of STRAIGHT whipped cream to get the taste out of her mouth.

But in Southern staples, this corn pudding ranks and is just as simple as the fruit cocktail myth.

1 15 oz. can drained corn kernels

1 15 oz can cream style corn

1 cup sour cream

1 stick melted butter

1 box of Jiffy Corn Muffin Mix

1 cup of shredded cheese

(I've added a diced jalapeno for fun.)

~ "And you mix and bake till gold and bubbly." ~ Truvy

~ In all seriousness, 350 degrees for about 45 minutes till the center doesn't jiggle.

I don't know when this is better: placed on the Big House buffet between tomato pie and layered salad in the summer or curled up in a winter storm watching play-off football. It's a man for all seasons.