Thanksgiving was never one of my favorite holidays. I like it so much more now because it is my husband's absolute favorite day of the year. He LOVES that turkey! And he LOVES that turkey grease that settles at the bottom of the turkey pan! ICK!
Good thing I had many wonderful Thanksgiving dinners cooked by my grandmothers, aunts, and especially Karene, my mom. Dear hubby just loves everything I make, except the baked corn. I love the baked corn!
Over the next days leading up to Thanksgiving, I will post the recipes that I serve at our great Thanksgiving feast. My hubby refuses to go anywhere else for Thanksgiving dinner so you are in for a treat!
I will start with the baked corn since I already spoke of that. The baked corn is something I always remember being served at Thanksgiving dinners so my grandmother must have always made it. It is such a simple recipe (even my sister who has not turned her oven on in 13 years can make it when she visits for Thanksgiving). You can make it the night before and put it in the fridge (covered). Take it out in the morning to warm up and then cook it when the time it right to have it ready for dinner.
Baked Corn
2 eggs
1/2 tsp salt
2 cans cream style corn
dash pepper
Combine above ingredients. Roll 30 saltine crackers into cracker crumbs with a rolling pin. Cut into corn to thicken the above mixture. Pour into casserole dish (I save on dirty dishes and make the whole thing in the casserole dish itself). Dot with butter and sprinkle with paprika. Bake at 350 for 45 minutes to an hour.
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