Tuesday, October 13, 2009

Tales of A Corn Casserole

After all the rigmarole surrounding this next food story and recipe, you'd think that I would have remembered to take a picture. Alas, I didn't. Blame it on pregnant brain if you will, or the business of cooking on a holiday, whatever the reason, there is no picture.

Our story begins yesterday morning. Canadian Thanksgiving. (An explanation for my American and other nationality type friends, Canadian Thanksgiving is always the second Monday of October and traditionally celebrates harvest time). I had my menu planned. Turkey (of course), stuffing, cranberries, carrot-turnip mash, whipped potatoes, peas, squash, gravy, rolls, 2 kinds of pie (pumpkin chiffon and apple - recipes and pictures to come) and corn. Hmmm, corn. for some reason I was thinking that the corn needed to be a little more special than just plain old corn. Sometimes I have corn in butter sauce, but today I wanted something else. Aha! I remembered my mom had a recipe for corn casserole. I'd just phone her and get that and we'd be all set. Unfortunately, this realization hit me at 11am my time. My mom lives on the other side of the country and a 4 hour time difference away, she definitely wouldn't appreciate a wake up call like that! During my wait I decided to look up corn casseroles on Recipezaar.com. Yes, I love it. I found a great looking one for a creamed corn casserole, but not quite what I was looking for. Finally at 12:15 I called my mom (I figured she should be up by now, it was after 8 her time). Yes she found the recipe for me. Unfortunately, it called for green peppers, which I didn't have in the house. New Brunswick is a province where everything but gas stations and Blockbuster close on holidays, so the possibility of running out to a market was nil. Then I got inspired. Why not pull from both recipes and make my own? So I did. Here are all 3 recipes. I hope you enjoy them. Let me know if you try any of them out!
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Mom's Corn Casserole

2 cups corn
2/3 cup milk
2 eggs
1/2 tsp salt
dash pepper
1 cup cheddar cheese (grated)
2 tbsp minced onion
2 chopped green peppers

Combine in a casserole dish and bake at 325* for 40 minutes
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Creamed Corn Casserole from Recipezaar.com

1 cup creamed corn
1/4 cup melted butter
2 beaten eggs
1/2 cup cornmeal
1 tsp salt
1 cup sour cream
1 cup cheddar

Combine in a casserole dish and bake at 350* for one hour (or until the cornmeal sets)
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My Corn Casserole

1 can creamed corn (398ml/14fl oz)
2 cups corn
2/3 cup milk
1 cup corn flour
2 eggs, beated
1/4 cup melted butter
salt & pepper to taste
1/2 cup cheddar

Combine in a casserole dish and bake at 350* for one hour. (yes, I kept the lid on)

2 comments:

Natashya KitchenPuppies said...

The best of both worlds! Sounds great!

Katy ~ said...

Sounds yummilicious to me! Isn't it amazing how creative and ingenious we can become when under pressure for an important meal? You did well!!