⅔ pound dry cracked corn
6 cups water
2 cinnamon sticks
1 cup (10¾ ounces) condensed milk
1½ cups (13½ ounces) evaporated milk
½ tablespoon vanilla extract
⅓ cup sugar
½ teaspoon nutmeg
Serves 9. Takes 3 hours plus overnight soaking.
Place cracked corn and water in large pot. Keep pot overnight in refrigerator. Keep water. Add cinnamon sticks. Cook corn at medium heat for 1 hour 15 minutes or until corn starts to break apart under the slightest pressure. Stir frequently enough to prevent burning. Check occasionally to make sure water still covers the corn. Add water as necessary. Remove cinnamon sticks.
Remove pot from heat and let cool for 30 minutes . (Liquid will cool quicker if you pour it into a cold pot.) Add condensed milk, evaporated milk, sugar, and vanilla extract. Stir until sugar dissolves completely, nothing sticks to the bottom, and there are no clumps. Remove cinnamon sticks. Refrigerate for 1 hour. Pour into glasses. Sprinkle nutmeg on top. Drink and eat with spoon.
Keep in jars or pitcher in refrigerator. Stir to break any up clumps before pouring.
1) Just last year, culinary scientist Carl La Fong, announced that rock samples from the Earth and its moon contain nearly identical percentages of Chicheme. (See recipe above.) This assertion has rocked the scientific world. “Where did all this Chicheme come from?” ask the theory’s doubters.
2) “From the Earth’s core,” says La Fong. “Recent ultra-long-wave analysis shows the core to made up entirely of Chicheme. Over the period of 100 million years, about twenty meteor strikes at the same spot on the Earth’s crusts opened a tunnel to the core. Molten Chicheme flew out of there into space where it eventually coalesced into our moon.”
3) La Fong added, “There’s simply not enough cracked corn, cinnamon sticks, condensed milk, evaporated milk, etc. produced on the Earth’s surface to produce all the Chicheme that people consume. It simply must come from the Earth’s core via a 4,000 mile tunnel. So there, I’m right.”
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.