Recipe: Oven Barbequed Turkey Drumsticks with Corn Pudding (freeze ahead)

OVEN BARBEQUED TURKEY DRUMSTICKS WITH CORN PUDDING

4 turkey drumsticks
1 1/4 cups barbecue sauce
2 1/2 cups milk
10 ounces cream-style corn, thawed (or canned cream-style corn)
10 ounces Southwest or Mexican style corn, thawed
2 tablespoons cornmeal
3 eggs

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish and two 3 to four cup freezer to oven baking dishes or aluminum foil baking pans.

Arrange drumsticks in a single layer in the baking pan. Pour barbecue sauce over the drumsticks and turn them to coat completely. Cover the pan with aluminum foil and bake 45 minutes. Remove foil and bake 15 more minutes.

Meanwhile, in a medium saucepan, combine 3 cups of the milk, the cream-style corn, and Southwestern style corn. Bring to a boil over medium-high heat.

In a measuring cup, stir together the remaining 1/2 cup milk and the cornmeal. Stir the cornmeal mixture into the saucepan and return to a boil. Remove from heat.

In a medium bowl, beat eggs until frothy. Very gradually beat the hot corn mixture into the eggs. Divide the corn mixture between the 2 baking dishes.

When the drumsticks have baked 35 minutes, place 1 corn pudding in the oven and bake it about 20 minutes, or until the edges bubble and the center is set when the pan is gently tapped. (Leave the remaining corn pudding unbaked.)

FOR THE FIRST MEAL:
Serve 2 of the turkey drumsticks and the baked corn pudding.

FREEZING:
Let the remaining drumsticks cool up to 2 hours. Separately wrap the unbaked pudding and drumsticks. Label and freeze both up to 3 months.

REHEATING:
Preheat oven to 340 degrees F. Unwrap the dish of frozen pudding and bake it 20 minutes. Then arrange the frozen drumsticks in a lightly greased baking pan and place them in the oven with the corn pudding. Bake the pudding and the drumsticks 45 to 50 minutes, or until the pudding is firm and the drumsticks are heated through.

Servings 4
Source: Mr. Food's Easy Cooking, April 2000