As the story goes…
(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
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?
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.
Makes one 1-1/2 quart casserole side dish,
about 6 to 8 servings
2 slices bacon, chopped
2 Tablespoons Wondra flour (See my note below.)
1 egg, lightly 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.
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...
May we all count our
Eat with joy!
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The Ghost and
Book #1 of
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.