Thanksgiving is rife with tradition. Everyone has his own “must-have” dish. Obviously, most families serve turkey and mashed potatoes. But, when it comes to the fixin’s, that’s where we see family traditions and uniqueness emerge. And while it’s hard to see the vegetables for the carbs, these are an important element, adding texture and variety to the menu.
For my family growing up, corn was one of our token vegetables on the Thanksgiving Menu. My dad grew up on a farm in Minnesota. When I was young, he planted the entire backyard with rows and rows of corn. Corn is one of his very favorite foods.
My dad is also a stickler for having things a certain way. (Stickler is putting it mildly.) One thing that makes a holiday dinner “right” for him is Escalloped Corn. And he is sure to be disappointed if it’s not part of the celebration. Now that my grandmother has passed away, the only one who can make it “right” is my sister Jamie.
Recipe: Escalloped Corn
- 1 can cream style Green Giant corn
- 1/2 cup yellow corn (off the cob) I like Trader Joe’s frozen
- 1/2 cup white corn (off the cob) I like Trader Joe’s frozen
- 1/4 milk
- 1 egg beaten slightly
- 1 tsp. sugar
- a few shakes salt
- a few twists fresh cracked pepper
- 1 package (tube) Ritz crackers, crushed
- Mix 3 kinds of corn and milk together in a medium sized bowl.
- Add egg, and mix. Stir in sugar and seasonings.
- Pour into a small greased casserole dish. Bake at 350 degrees until set, and golden brown. Approximate cooking time 30-45 minutes.
However, the rest of us prefer this.
Recipe: Corn Souffle
Source: Bon Appétit, November 2001
- 5 cups frozen corn, thawed
- 4 Tablespoons butter
- 1 Tablespoon flour
- 1/2 teaspoon salt
- pinch of pepper
- 1 3/4 cups whole milk
- 2 large eggs
- 1 cup coarsely crushed table or Ritz crackers
- 1/2 cup onion
- Butter 8 x 8-inch glass baking dish. Melt 1 tablespoon butter in saucepan over medium heat. Add flour, salt and pepper; stir 2 minutes (do not brown). Gradually mix in ¾ cup milk. Bring to boil, stirring constantly. Stir in 2 cups corn. Remove from heat; cool.
- In a large bowl, whisk eggs and remaining 1 cup milk in large bowl to blend. Mix in 2/3 cup crushed crackers, then corn mixture, remaining 3 cups corn and onion. Transfer to prepared dish. If making ahead, refrigerate.
- Preheat oven to 350 degrees. Melt remaining 3 tablespoons butter in heavy small skillet. Remove from heat. Add remaining 1/3 cup crushed crackers to butter and toss to coat. Sprinkle atop corn mixture. Bake until knife inserted into center comes out clean, about 40 minutes. Serve immediately.
- This dish can be made up to four hours ahead of time.
How about you? What’s a favorite vegetable dish that is sure to be on your Thanksgiving table?