Sunday, September 21, 2008


Last night a couple from our church hosted a pig roast. The 130-pound pig was roasted on a revolving spit over a wood fire in this apparatus.
After 24 hours, Mr. Pig was removed from the spit and the meat was so moist and just falling off the bone.

This is a small part of the crowd of about 100 people waiting around for a taste of that pork!

Every family was asked to bring a side dish to share as potluck with the pork.

Lots of good eating going on here! There was probably twice as much food as shown in these pictures.

For my contribution, I took a corn souffle, a recipe from Bob's family.

Here's what you need:

1 16 oz. can whole corn, drained

2 16 oz. cans creamed corn

1 whole stick of butter or margarine, softened

1 box of Jiffy cornbread mix

2 eggs

Mix all ingredients and pour into a 6-cup baking dish. Bake in 400 degree oven for 50 minutes.

This recipe is easy, travels well, and everyone seems to like it. I always come home with an empty dish.

Thanks for stopping by,



Smilingsal said...

That Corn Souffle looks great. When you mention butter, do you mean an entire stick, like you have pictured?

Please email me to answer.


Picket said...

Ohhh know there was some good tasting food up in there! lol I love anything with corn in it...I will have to try this one for sure! thanks for coming by..I need to be thinking about cutting back and walking...I gotta get in shape for the holidays....there will be some serious eating going on then! lol Have a great week!

bj said...

oooo, Sal...I don't know if I could eat that pig if I had to see the whole pig, cooked, first. NOW, don't get me wrong...pork is by far my favorite meat...bacon, sausage, ham...yum!
Oh and yummy to all the other foods brought.
I am fixing your recipe TONIGHT...I love anything connected to CORN...
Thanks so much for sharing...

bj said...

me again, Sally...when you say "cube" of butter do you mean the whole stick? I'm thinking that's what you mean but I don't want to mess up this recipe....

salmagundi said...

Just a note --- In the recipe, I should have said "a whole stick of butter". Sorry. I've edited the post. Sally

Pat@Back Porch Musings said...

Aren't these just the best dinners? Everytime we've eaten at a pig roast, the meat is so tender! Sllloooowww cookin'.

Your corn souffle is a favorite at our house. Always requested at Thanksgiving.