Posted in Cooking

Sweet Corn and Cheese Casserole & Berry Cocktail with A.L. Herbert


10 fresh corn cobs
12 ounces Muenster cheese (usually one and half bricks)
1 teaspoon crushed red pepper (1/2 teaspoon if you don’t want it too spicy)
2 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 400. Generously grease an 8-inch glass pie pan.

Remove corn from cobs and mince in food processor for about five seconds using the multipurpose blade.

Pour minced corn into large bowl. Holding corn in place with large spatula, tip bowl over sink to drain any pooled moisture.

Grate Muenster cheese in food processor using the shredding disc. (Cheese will grate more easily if you place it in the freezer for an hour prior to grating.)

Reserve 3/4 cup shredded cheese and add remaining cheese to the minced corn.

Add crushed red pepper, eggs, salt, and pepper. Stir until well blended.

Pour mixture into prepared pan and bake at 400 F for 50 minutes or until top browns.

Cover casserole with foil, lower heat to 325° F, and bake for an additional 50 minutes.

Sprinkle top of casserole with reserved cheese immediately after removing from oven.

Let set for 20 minutes prior to serving.

Find more delicious soul food recipes, along with a new mystery Romantic Times says is “Full of fun, sass, and some delicious-sounding recipes…very entertaining,” in MURDER WITH FRIED CHICKEN AND WAFFLES.

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1 12-oz package frozen unsweetened mixed berries
¼ cup sugar
½ cup water
1 cup fresh lemon juice
1½ liters Sprite
1½ cups grapefruit-flavored vodka (more if Wavonne is coming to your party)
¾ cup triple sec  1 orange (sliced)

Combine berries, sugar, and water in saucepan. Cook on medium heat.

When sugar dissolves, bring liquid to a boil for three minutes, stirring continuously.
Strain mixture and discard solids.

Combine berry syrup with lemon juice, Sprite, vodka, and triple sec in large pitcher.

Serve over ice in tall glasses.

Garnish with an orange slice.

Eight Servings

Find more delicious soul food recipes, along with a new mystery Romantic Times says is “Full of fun, sass, and some delicious-sounding recipes…very entertaining,” in MURDER WITH FRIED CHICKEN AND WAFFLES.


Welcome to Mahalia’s Sweet Tea–the finest soul food restaurant in Prince George’s County, Maryland. In between preparing her famous cornbread and mashed potatoes so creamy “they’ll make you want to slap your Momma,” owner Halia Watkins is about to dip her spoon into a grisly mystery. . .

Halia Watkins has her hands full cooking, hosting, and keeping her boisterous young cousin, Wavonne, from getting too sassy with customers. Having fast-talking entrepreneur Marcus Rand turn up in her kitchen is annoying enough when he’s alive–but finding his dead body face-down on her ceramic tile after hours is much worse.

Marcus had his enemies, and the cast iron frying pan beside his corpse suggests that at last, his shady business deals went too far. Halia is desperate to keep Sweet Tea’s name out of the sordid spotlight but her efforts only make Wavonne a prime suspect. Now Halia will have to serve up the real villain–before the killer returns for a second helping. . .

Features delicious recipes from Mahalia’s Sweet Tea, including Sour Cream Corn Bread and Sweet Corn Casserole!

A.L. Herbert grew up in both Prince George’s County and Charles County, Maryland. A.L. is currently working on the next Mahalia Watkins Soul Food Mystery and more delicious comfort food recipes. Readers can e-mail the author at And please visit and


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