A side of this..a side of that..

Just kidding..you only get a side of this!  Tomorrow maybe a side of that!  Maybe. Maybe a Thanksgiving cocktail? A dessert?  A dessert cocktail? I have no plans yet!  Things have been little stressful here in our super wonderful, blended, seriously complicated, sort of family. The 16 yo is completely out of control, so I’m taking things day by day.  I’m trying to figure how much therapy we can get for a family rate. Because I’m thiiiiiiiiiiiiis close to losing it!

On to fun things to talk about!  Thanksgiving!! At least here in these parts of the world, this Thursday is Thanksgiving.  There is much to be thankful for in my life, wonderful family, great friends. Of course, the reason I live, Ms. Autumn, sooo thankful for her.  And ya know, thankful for what everyone else is thankful for. The things that we tend to take for granted every day; our job, health, home, my patience. You never realize how much you have until you don’t have it anymore (for example: my patience). And my mama!  This time of year, I so miss my mom more than any other.

Lets be honest here, we are all thankful.  But we look forward to the great food!  Every year I go to my sister Karen’s.  She makes the best damn feast! I love love love her stuffing and broccoli casserole. So divine! I don’t even need the turkey and ham. I could just eat the side dishes and desserts and call it a day. This year, my brother is bringing his new, old girlfriend. She’s making homemade cranberry sauce.  I’m looking forward to that!  I don’t normally like cranberry sauce, because it comes from a can, and to me, it tastes like the can. Blah!  I only have so much space and calories to play with, and I’m not wasting it on food that taste like shit.

My contribution to the family table of deliciousness?  Baked Corn Pudding.  I’m going to be honest, I have no idea where this recipe came from. Judging by the paper, a book of some sort?  I’ve been making it for years. It’s probably one of the only recipes that I follow exactly without altering it. Ok, sometimes I don’t add the parsley. This is not in any way a low fat side dish. Although it does have 10g of protein! Does that make it healthy? Mmmmmm probably not.  It does make 16 servings, but easily could be cut in half.

Baked Corn Pudding

  • 1/2 C             Butter or margarine
  • 1 small         Onion chopped (1/4 cup)
  • 1/2 C             All-purpose flour
  • 1/2 tsp          Salt
  • 1/2 tsp          Pepper
  • 4 C                 Milk
  • 6                    Eggs (slightly beaten)
  • 2 C                Shredded Cheddar cheese
  • 2 bags          Frozen corn (12 oz bags, thawed and drained)
  • 2 Tbsp          Parsley flakes or 1/2 C fresh parsley
  • 3/4 C            Italian style bread crumbs
  • 3 Tbsp          Butter, melted
  1. Heat oven to 350*F.  Spray 13″x 9″ glass baking dish with cooking spray.
  2. In 4-quart Dutch oven, melt 1/2 C butter over medium heat.  Add onion, cook until tender, stirring frequently.
  3. Stir in flour, salt and pepper until well blended.  Stir in milk.  Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese.  Stir in corn and parsley.
  4. Pour into baking dish.
  5. In a small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  6. Bake uncovered 55-60 minutes or until mixture is set and knife inserted comes out clean. Let stand 5 to 10 minutes before serving.

 

cornpudding

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