Thanksgiving and corn casserole
Good morning! Did you hear the thunder this morning? And, by the way, how bizarre to hear thunder in November. Actually, Jeriann says it’s not that rare. And I guess she is the expert. It sounds like a little bit of snow is on the way. Am I the only one looking forward to snow? I think it helps me get in the mood for Christmas. Not that I need help. We put the tree up this weekend and our house already looks like a bad Christmas display. We sort of have a hodgepodge of collections from over the years. Everything from sunflower tree decorations (from days living in Kansas) to plastic snowmen. But they all have memories attached to them and I guess that’s why they keep going up every year.
Speaking of something I do every year. Corn Casserole. This must be an Iowa thing. I was trying to explain it to Megan Ruether the other day and she had no idea what I was talking about. This has to be my absolute favorite Thanksgiving side dish. It’s so sinful. I guess any time you add a stick of butter to anything, it’s going to be good. Anyway, I went looking for a “healthier” version of the dish and came up with one from Cooking Light. I tried it out last week and I have to say I think it might even taste better than the real deal. And I am not usually one for low fat versions of anything. I posted the recipe below if you want to give it a try. Anything else (besides the usual green bean casserole and sweet potatoes) you have to make for Thanksgiving? I need one more dish and I want to try something new this year!
1 box corn muffin mix
3 egg whites
1/3 cup fat free milk
1 can chopped green chiles, drained
1 can cream style corn
1 tsp. cumin
1 C. shredded cheddar cheese (optional)
Combine and bake in greased 9 x 13 pan at 400 degree for 15 to 20 minutes.
Have a great day!