Showing posts with label corn casserole. Show all posts
Showing posts with label corn casserole. Show all posts

Friday, July 14, 2017

A Different Corn Casserole

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Last week I gave you the classic corn casserole that I’ve been making for (gasp) thirty years or so. But recently I found myself thinking that I wanted to make something like it, but different. Funny how that happens a lot in this household.

For once I was well-stocked with supplies, so I started reconstructing the recipe.

--I wanted to add some protein and I had a handy ham slice, so I put in a half-pound of ham, cubed

--I decided to toss the whole corn, but I wanted to keep the cornmeal in the recipe because it adds a nice texture (if you use fairly coarse meal) and helps bind the whole thing together

--The original recipe calls for Monterey Jack cheese, which is sort of semi-soft. I didn’t have any, but I had a really interesting Italian smoked cheese called Scamorza with the same kind of texture, so I cubed it, because that too makes the texture a bit more varied, and in that went. I figured smoked ham and smoked cheese should work well together.




--Since I’d eliminated the corn kernels, I needed to replace the volume of the dish with something, and I happened to have some colorful small sweet peppers, so I chopped them and they went in too.

--Rather than use the lovely ceramic casserole dish that has always been home to the original recipe, I tried out the new/old Pyrex casserole I bought at a yard sale simply because I like the shape (it cost $1).

I kept the sour cream from the original, as well as the eggs and salt.



A Different Corn Casserole
Ingredients:

1/2 lb of ham steak, diced


1/2 cup butter, melted
2 eggs
1 cup sour cream
1 cup cheese*, diced
1/2 cup coarse-ground cornmeal
Assorted sweet peppers, diced 
     (enough to make up about 1 cup)
1 tsp salt



*I’m going to guess that you can substitute any number of different cheeses, but I’d recommend sticking to something semi-soft, that will melt easily. Parmesan wouldn’t work, and I think Brie or a really runny cheese would make a mess. But you could try a nice orange chedder and add more color that way. Feel free to experiment!

Instructions:

Preheat the oven to 350F.

Generously butter a 2-quart casserole dish.

Beat together the melted butter (cooled) and eggs in a bowl. 



Mix the remaining ingredients another bowl. Add the pureed mixture and blend well.

Pour into the casserole dish and bake, uncovered, for 50-60 minutes, or until lightly browned.




I’ll admit at the beginning I was a bit worried whether this would result in a texture like the original’s, or if I’d end up with a soggy blob (remember there’s not any leavening in it). But it worked fine. It’s not a sensitive dish, so you can add more peppers, or spicier peppers, or whatever you have in your fridge and it should be fine. I liked it. My husband liked it. I think it’s a keeper!


Still waiting for the next book, A Late Frost, to come out--not until November! But don't worry, because I keep busy with at least three other series, including a brand new one (The Victorian Village series) next year.

And right now I'm in Ireland playing, er, doing research. It's a hard job, but somebody's got to do it!







Friday, July 7, 2017

Easy Corn Casserole

I can’t believe I haven’t shared this recipe before! (I did search for it in my computer files but came up blank—if you’ve seen it before, I’m the one who’s crazy, not you.) I found it in a magazine sometime in the 1980s, when I was living in California, and it became one of my go-to recipes. It’s a big hit at pot-lucks because it tastes good hot or at room temperature, and it travels well.

Corn Casserole


Ingredients:

2 cups fresh corn kernels 


     (or use frozen but let thaw)
1/2 cup butter, melted
2 eggs
1 cup sour cream
1 cup diced Monterey Jack cheese
1/2 cup cornmeal
1 4-oz. can diced green chiles
1 tsp salt

Instructions:

Preheat oven to 350F.

Generously butter a 2-quart casserole dish.

Puree 1 cup of the corn kernels with melted butter and eggs in blender/food processor.





Mix remaining ingredients (including the rest of the corn) in a medium bowl. Add the pureed mixture and blend well. 






Pour into casserole and bake, uncovered, for 50-60 minutes, or until lightly browned.








Simple, isn’t it? Which is why I’ve been using it all these years. But! (drumroll, please) I was feeling creative recently, so I came up with a very different variation, which turned out much better than I expected. Stay tuned for next week’s post!


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Sunday, November 20, 2016

# Thanksgiving #recipe #Eat Your Rainbow Challenge @Abbottmystyeries Thanksgiving Corn Casserole



As much as we’d love to do a sky-high triple chocolate dessert for our run-up-to Thanksgiving theme we are sticking to our “Eat Your Rainbow Veggie Challenge”.  On a recent informal Facebook survey, I was surprised at how many people counted Corn Pudding or Casserole as their favorite Thanksgiving side.  This was great news because we never have a family event with a turkey or a ham without some version of this casserole. It’s nice and rich, but doesn’t have sugar or biscuit mix in it as many corn puddings do.  We used four extra-large eggs, but I think you could use five if you like it ‘eggier’.  We are eating our rainbows, but yellow is a great color too.  


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Preheat the oven to 375.


Ingredients:

4 tablespoons butter, plus two teaspoons for the green onions
4 tablespoons flour
4 extra large eggs, room temperature, lightly beaten
2 small cans of corn ‘niblets’, drained with liquid saved. Of course, in the summer when corn is fresh, you could produce tasty dish with delicious fresh corn. Never mind. This IS November and the fresh corn is history. Of course, you might have been smart enough to freeze some ahead of the game.
Whipping cream (1 1/2 cups approximately) You can also use milk, if cream is an issue
plus liquid from corn
5 small (or three medium) green onions sliced, white and green
3 tablespoons or so fresh parsley or ready to use parsley from a tube
1 small can mild green chilies, drained
1 tsp paprika
Salt and pepper to taste
Optional: a few chives for garnish. Bits of red pepper would be nice too.

Directions:
Sauté the green onions in butter until soft.  Add the parsley.
Melt the butter and add the flour. Stir for two minutes over medium heat. It will foam up nicely. Try not to let it brown, although the world won’t end if it does. Add the whipping cream plus the corn liquid (about two cups in total) and bring to a boil, stirring, until it thickens.This is just your standard cream sauce base, with a little whipping cream to up your game. It will still be very good with milk.


Fold in the corn niblets and seasonings. 


Add the beaten eggs, the green onions and drained chilies. Transfer into buttered baking dish. Decorate with a few chives or whatever you like. 




 Bake for about 30 minutes at 375, or until top is golden brown and set.







We always make enough for leftovers, although sometimes it’s gone anyway. 
Enjoy!

 


Here’s the grand prize again: a beautiful leaf serving dish, for your own veggies. Any color of the rainbow will look beautiful served on it!  Can you just imagine how they will pop?



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Tuesday, November 15, 2011

A Corn Casserole Side with a few Asides about the First Thanksgiving by Cleo Coyle














Honestly, I haven't thought about the details of the first Thanksgiving since probably grade school (a long, long time ago). For this post, I decided to do a little homework, which led to today's side dish recipe (along with some ironic asides). The recipe I'll get to shortly. First, some basic American history (asides included).


As the story goes…

An American Indian named Samoset entered a village of people from England. These Pilgrims were not in good condition. They lived in dirt-covered shelters, many of them had died during the hard winter, and they were running short on food. 

(No, they were not part of Occupy Plymouth. The year was 1621. :))

Clearly, these early colonists needed help. So Samoset returned to his tribe and came back with Squanto, who could speak better English. (Wait....The illegal aliens of 1621 didn't bother to learn the native language? Nope. Not gonna touch that.)

Squanto remained with the Pilgrims for the next few months and taught them how to hunt deer, where to fish and find berries, and how to cultivate "sacred maize" by digging holes in the ground, dropping in some corn kernels and small fish, and covering the holes. (Wow. Squanto was one cool guy. I'm seeing The Squanto Story - Tom Cruise with a ponytail. No go? Adam Beach maybe? Fine, we'll do lunch...)

By the time fall arrived, the Pilgrims were getting along much better, thanks to the help they'd received. 

(Yes, I know. Given what came to pass in our nation's history with the Native Americans, this has to strike you as a case of "no good deed goes unpunished," but let's not go there. Like the honeymoon before the eventual divorce, let's focus on the sweeter parts of this relationship's history.)

With the coming of fall, the Pilgrims decided to celebrate their blessings with a feast that was common in rural England. Those who helped reap the fields took part in the Harvest Home, observed on last day of bringing in the crops. This feast coincided with the Green Corn Festival, which Native Americans in that region had been celebrating long before the Pilgrims' arrival. This feast gave thanks for the ripening of maize, one of the three sisters in Native American agricultural traditions. (The other two sisters are beans and squash. Okay, that isn't ironic. But it is interesting!) 

And so, with giving thanks for harvest blessings being the primary point here (along with Squanto's rather obvious play for Academy Award consideration)...

Cleo Coyle, amazed by
the story of Thanksgiving
maize, is the author of The
Coffeehouse Mysteries
I am happy to share my own maize recipe with you. (No, I did not make it for the first Thanksgiving. I'm not that old... :)) But Marc and I do sincerely hope that you enjoy the blessings of this year’s harvest in your home.


CLEO COYLE’S
THANKSGIVING
CORN CASSEROLE


A few recipe notes...


My husband and I often enjoy this recipe in the late fall. Its cheesy goodness is incredibly satisfying on a chilly day, and it pairs well with most meat entrees. Because my recipe uses frozen corn, I make it all winter. I like to vary the recipe, too, sometimes using a frozen corn blend, sometimes frozen mixed vegetables. 


WHICH CHEESE, PLEASE? 


The Pepper Jack Cheese adds a nice zing of spicy flavor to the casserole. If you enjoy Tex-Mex dishes, you'll love the use of Pepper Jack here. However, if you'd rather keep the recipe totally creamy and cheesy and not spicy in any way, simply replace the Pepper Jack with regular Monterey Jack. Or you can ask Avery Aames for advice!


FROZEN CORN BLENDS 

"Latino Blend" is our favorite frozen corn and veggie mix to use with this casserole. (It's made by Hanover frozen vegetables and it's what you see in my photos.) This blend includes red and green peppers and even black beans, so don't be afraid to experiment and add a favorite cooked legume to our recipe if you can't locate this frozen veggie blend. 

"Southwestern Corn" is another delicious frozen blend that's wonderful in this casserole and also includes red and green peppers and a bit of spicy heat in the flavoring. Bird's Eye makes this one under their Steamfresh brand.

THE CANNED CORN
OPTION


Finally, if you'd rather make a recipe that uses canned corn, I've got you covered, too! Mary Jane Maffini shared a wonderful canned corn casserole recipe earlier this year. Click here to see that one. 


Riley Adams (aka Elizabeth S. Craig) contributed a corn pudding recipe, as well. For Riley's corn pudding recipe, click here.



Cleo Coyle's
Corn Casserole 

To download this recipe in a free PDF that you can print, save, or share, click here.




Makes one 1-1/2 quart casserole side dish,
about 6 to 8 servings


Ingredients


2 slices bacon, chopped
1 large white onion, chopped
1 (12-ounce) bag frozen corn or a corn and vegetable mixture (See suggestions above and my *Frost Alert note below.) 


2 Tablespoons Wondra flour (See my note below.)
1 cup milk (whole or 2%)
2 Tablespoons butter, plus a little more to coat the casserole dish
8 ounces Pepper Jack cheese, grated (If pre-sliced from deli, simply break up into small pieces)

1 egglightly beaten with fork


* Wondra flour note: If you've never used Wondra, look for its blue cardboard canister in the same grocery store aisle that shelves all-purpose flour. It's a handy little helper for thickening gravies and making quick sauces. If you can't find it, use regular flour and stir like crazy to prevent lumps. Learn more here.


*FROST WARNING – For best results, use frozen vegetables that have been purchased recently. If you see frost on your vegetables, do not simply add them to the pan or you’ll introduce extra liquid to the casserole. To fix frosted frozen veggies, place them in a colander and run warm water over them until the frost disappears. Drain very well and use paper towels to sop up as much liquid as you can before using in this recipe.

Step 1: Quick prep: First preheat your oven to 350º F. Butter a casserole dish that holds at least 1-1/2 quarts and set aside.

Step 2: Browning your bacon: Slowly cook the chopped bacon in a deep saucepan until brown. Add the chopped white onion. Sweat the onions until they turn a light brown. Stir in the 12-ounce bag of frozen corn (or mixed veggie blend). Continue cooking and stirring over low heat for about a minute. Pour into your buttered casserole dish. Set aside.

Step 3: How to make cheese sauce (and speak French)

(a) In a little bowl, cream the 2 T butter with the 2 T Wondra flour to make a paste. Congratulations, you have just created the classic French "kneaded butter," aka buerre manié. Set aside this little paste and pull out a clean saucepan. 

(To learn why "kneaded butter" is a great technique for making sauces click here.) 

(b) Pour your 1 cup of milk into the saucepan and warm it well. Whisk the butter-flour paste into the warm milk, a little at a time until dissolved. Bring milk up to a simmer and continue whisking and simmering for 1 to 3 minutes. When the sauce thickens, remove from heat and quickly stir in 6 ounces of your grated cheese. Mix well. When the cheese is melted and the sauce velvety, it's done.



Step 4: Assemble and bake:  Now you can assemble the casserole. Into the casserole dish with the veggies (from Step 2), stir the lightly beaten egg. (The veggies should now be cool enough for you to add the egg without cooking it, which is why you wait until this step.) 


Pour the cheese sauce over the veggies and mix well. Top with the remaining 2 ounces or so of grated (or broken up) cheese, and bake in the center of your preheated oven for 45 to 55 minutes (depending on your oven). The casserole is done when you see the top is brown and crusty and the edges are bubbling. Allow to cool at least five minutes to firm up a bit. Serve warm and...



Have a Happy
Thanksgiving! 



May we all count our 
blessings and...


Eat with joy!


~ Cleo Coyle, author of 



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