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.  

Don’t forget to leave a comment at the end to have your name in the hat for the contest to win this platter!  Every time you comment on one of our "Eat Your Rainbow Challenge"posts, you get another chance.

We were thrilled with all the comments with our first challenge post and we look forward to your reactions to our second. 

Preheat the oven to 375.


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.

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. 


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?

Hope to hear from you. Bring your tips. Or make a joke. Or just say hi.

The veggie loving duo known as Victoria Abbott is a collaboration between Mary Jane Maffini and her artist daughter, Victoria Maffini.

 They've had a lot of fun with the five book collector mysteries as you can see.

The latest one, The Hammett Hex, is now available.

 Come and visit us on Facebook!  CLICK HERE

If you don't have The Hammett Hex yet,  here's your chance:

 CLICK HERE or ask your favorite booksellter




  1. oh boy that looks fabulous--and imagine how good it would be if we'd been smart enough to freeze corn this summer!

  2. It looks delicious! Your book looks interesting and I want to read it soon!

  3. Corn is one of our favorite dishes. Will have to try this one. My Grandma often make corn casserole's for us. Sweet potato's is our next favorite. Usually by it self.
    Della at deepotter at peoplepc dot com

  4. I'd be the one that needs to use milk (nonfat, at that). I have never been able to eat rich things. It looks tasty. And, I'd love to read your book.
    lkish77123 at gmail dot com

  5. This looks delicious. Dmskrug3 at hotmail dot com

  6. Every time I see the topic-"eat your rainbow", my mind goes to candy first!! You can tell I am not a veggie eater..tho I grow a LOT of them!! (for everyone else!!). As soon as you mentioned brain went to the much did I put in this year?!!LOL!! I have not seen this made with green chilies tho...I would have to leave those out...we are a non-chili family..!! Corn pudding is a staple our house during the winter..
    the3beersus at yahoo dot com.

  7. I love this idea - especially adding tang with the green chilies Husband John does NOT like corn, but the rest of us love it; maybe he would even be willing to try this dish ..... old dog - new recipe! LOL
    Nancy R still anonymous at

  8. Love the series and the recipe is interesting as all get out. I'll save it for a night when we're having a dairy meal. Don't put me in the contest as I have ALL of Mommy Dearest's fancy serving dishes. She dumped them on us years ago when they got flooded out in one of Florida's many hurricanes.

  9. I've never had this type of casserole.
    sgiden at verizon(.)net

  10. SueAnn--the green chilies add flavor but no heat if that is your family's problem.

    This sounds really tasty, but I have some questions.
    How much liquid (corn liquid and cream/milk) do we cook with the flour mix? A total of 1 1/2 cups, whatever the mixture?

    We melt the butter and saute the onion, but then add the butter to melt for the flour. Is this all the same butter?

    Happy rainbow veggies.

    1. Hoping for clarification on these questions

    2. Oops! Thanks, for your eagle eye, Libby. It is 1 1/2 cups whipping cream PLUS corn liquid. Not at all clear in the directions.

      Re: butter for green onions, that is my mistake! I intended to move the PLUS two teaspoons of butter from the top and paste in about the green onions and poof! there is wasn't. I'll go in and fix both of these in the recipe now, in case someone searches for it. Hugs and hope you like the results. MJ

  11. Oh yummy, another side for Thanksgiving. Or maybe I'll surprise them and make it the day after to have with the leftovers.

  12. I think I'm going to have to try this one! The green chiles should cut some of the natural sweetness of the corn. Yum.

    Pat D

  13. That looks like an awesome corn recipe. My Mom always used to make a cold corn salad every holiday, it was one of my favorites.

  14. I'm doing the vegetables this year and this looks scrumptious. Also Brussels sprouts (with sour cream and horseradish -- bacon on the side bc of vegetarians) and roasted carrots. Nothing blue. Nothing red.

  15. i have never had corn casserole. it does look good and may try it for Christmas. i am attempting maple/bacon carrots for our dinner. so does that count as eating the rainbow? lol. thanks for the recipe. love your books

  16. This sounds fantastic! I'm going to add it to our Thanksgiving meal this year. ioncookbooks(at)yahoo(dot)com

  17. I bet this would beat my plain little old corn casserole! lol