Traditionally we serve a number of sides with our Thanksgiving Dinner - in fact, we usually serve everyone's favourite. When I asked Paul what he wanted as 'his' side dish he asked for a corn casserole. This was an odd request since I doubt he had ever had one before . . . whatever I was happy to accommodate this request.
Corn casseroles seem to be more of an American thing. I found 100s of recipes online but most were from American sites. Some were like puddings, others are filled with mayo and other 'quality' ingredients. Paula Deen has a number of offerings (see aforementioned mayo varieties).
This one from the folks at Taste of Home looked pretty yummy. I realized now that I forgot to add the chives at the end prior to serving. Oh well. I did add some chopped red pepper because I had one which needed using and I thought a bit of colour would be a good thing. There is nothing really healthy or low-calorie about this but for Thanksgiving you're not really looking for that are you?
We both really liked it!
Corn and Bacon casserole
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside.
Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well.
Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.
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