Corn Souffle? Scalloped Corn? Corn Casserole? Corn Pudding? I don't care what you call it . . . put some on my plate!
I've had a difficult time finding a recipe that re-creates the corn casseroles of my childhood, but my heavily modified version of "Southwestern Corn Pudding" from VCON comes mighty close, people! Essentially, I removed the southwestern-type ingredients from the original recipe, (red bell pepper, jalapeno, cilantro, and cayenne,) and increased the corn to five cups. I also top my casserole with panko, because, well, aren't casseroles better with a crunchy topping? I wasn't blissfully happy with this year's casserole, (my home-frozen Farmer's Market corn was so sweet, I shouldn't have used the full 2 tbsp maple syrup called for in the original recipe, and I also over-baked my casserole a little bit,) but, given Dan really liked this one, (and I quote, "even though it's sweet, I love it!") I think we'll call it a success!
I seem to be the only person I know that eats corn casserole at Thanksgiving. Anyone else out there include this in your family's tradition?
We always had corn casserole at Thanksgiving- made with frozen corn, cream cheese and jalapenos- yum! Spicy, creamy, corny. I might just have to make this at a non-Thanksgiving dinner since I missed it this year... Yours sounds yum, too!
ReplyDeletei have never heard of corn casserole. That is one of my favorite things about this time of the year, hearing about everyone holiday memories.
ReplyDeleteI love stuffing! I'm looking forward to trying a version with smoked apple sage field roast sausages in it this Christmas...if I ever get my kitchen back!
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