The Mailbox: His corn pudding recipe moved on

I have lost an old recipe during a move. It was called corn pudding and contained two boxes of Jiffy corn muffin mix and two cans of creamed corn. I don’t remember any of the other ingredients. I’ve been looking for the recipe for over 15 years. Any help would be appreciated. Thank you.

Ron Johnston, Sacramento

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If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916)  321-1109. Please include your full name, your city and phone number.

Stockton Asparagus Festival

deep-fried asparagus

Prep time: 10 minutes

Cook time: 20 minutes

Serves 6

Loree Gilmette of Sacramento and her family enjoy attending the Asparagus Festival every year. They always have deep-fried asparagus. She was hoping for the recipe.

Adrienne Davies of Citrus Heights went to the Asparagus Festival years ago and bought the cookbook as a keepsake. This recipe, which Davies has made many times, was in the cookbook.

Kay Henderson also shared this recipe and says if you’d rather have your deep-fried asparagus prepared for you, try David Wong’s Restaurant on March Lane in Stockton, where they serve excellent deep-fried asparagus.

1/2 cup cornstarch

3/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon celery salt

1/2 teaspoon baking soda

2 egg whites

2/3 cup cold, flat beer

3 pounds asparagus, cleaned and trimmed to 8 inches

Peanut oil

Mix all ingredients, except asparagus and oil, in a bowl with a wire whisk until well-blended. Dip asparagus individually in the batter and deep fry them in at least 2 inches of oil. Fry for 2 minutes or until golden brown. Place on paper towels to drain.