Dining room sizes will vary, as will food budgets and family size, but a big part of the Thanksgiving holiday for most everyone is coming together for a meal with family and/or friends.
Part of the anticipation of the meal(s) is that much of the food comes from recipes enjoyed and passed down from generation to generation – specific to each family’s holiday celebrations. Aunt Betty’s pumpkin pie, mom’s secret ingredient stuffing, and, in the case of today’s post, grandma’s corn casserole.
Barb L., sales associate at our Plymouth store says:
“My family always gets together, eats our big meal (which always has my grandma’s famous glazed yams and corn casserole) and then finishes off with pecan and pumpkin pie (French silk for the kiddos). THEN, we always pick for our Secret Santa so we have plenty of time to get the perfect gift to exchange on Christmas!”
(The well worn recipe card was such a testament to the family’s love and use of grandma’s recipe that I had to include it. Isn’t it great?)
I made and taste-tested the recipe and would definitely agree with the family – it’s delicious! The amounts that I show in the recipe outline below are from the original recipe, but, when I made it, I doubled the recipe and used a 9 x 9 baking dish, which was a perfect fit.
Yield: 4-6 servings
– 2 cups corn (I used frozen – grandma used fresh off the cob, of course! :-))
– 2 eggs well beaten
– 1 cup milk
– 1 TBSP sugar
– 3 TBSP flour
– 4 TBSP melted butter
Approx. 1/2 tsp salt
Preheat oven to 375 degrees. (Melt the butter in baking dish while the oven is heating – this saves washing a pan!)
Mix flour, sugar, salt and pepper, and add just enough milk to make a smooth paste.
Combine eggs (beaten), the paste, and the remainder of the milk.
Mix with the corn.
Add mixture to melted butter in baking dish and stir.
Bake in 375 oven for 45 minutes or until firm.