2 cups self-rising cornmeal mix, such as Aunt Jemima
1 cup buttermilk
2 tablespoons self-rising flour
Pinch baking soda
3 tablespoons bacon grease
5 cups chicken stock
1 cup wild rice
4 tablespoons butter
2 cups fresh corn kernels
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced red pepper
2 tablespoons minced garlic
8 ounces diced, smoked ham
1 cup pine nuts, toasted
1/2 cup heavy cream
2 tablespoons freshly chopped flat-leaf parsley
Freshly ground black pepper
This recipe works best if made ahead of time. Add the ingredients to the lasagna pan but wait to cook until after refrigerating overnight to let the custard soak in.
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