Thursday, November 20, 2008

Thanksgiving Countdown - 8 Days to Go

I used to be a vegetable purest. I did not like my vegetables in a casserole, in buttery sauce, or mixed together. For Thanksgiving, I thought green beans were enough. I did not see the sense in adding cream of mushroom soup and those hard fake onion thingies.

But, one day I decided to take a vegetable side dish to a church potluck. For some reason, plain veggies just didn't seem good enough anymore. I looked around and finally found a veggie casserole dish that sounded good, and I made it. Let me tell you, corn is one versatile vegetable. Apparently, it's good plain, buttered, on a cob, and delicious in a casserole.


Yum-Yummy Corn Casserole


  • 1 can of corn, do not drain
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cheddar cheese, grated
  • 2 large eggs
  1. Beat eggs in medium bowl.
  2. Add remaining ingredients and stir until combined.
  3. Pour into sprayed or buttered casserole dish (9x9 or 2 quart).
  4. Bake at 350 degrees for 45 minutes or until golden brown.

Wasn't that easy? If you're making this for a crowd, you'll want to double it at least. Use 5 eggs for doubling.

Guess what? Corn is also good as a bread. Here's my favorite cornbread recipe, even though it's not exactly your typical Thanksgiving item. I like my cornbread sweet, so here you go:

Golden Sweet Cornbread
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan (but I like to use a mini muffin pan).
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes (9-11 minutes for mini muffins), or until a toothpick inserted into the center of the loaf comes out clean.


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