Thanksgiving is a uniquely American holiday. It is the celebration of a partnership between unlikely allies, but it is also a time to celebrate the harvest season and all that has to happen to make a plentiful one.
Most of us accept that the first Thanksgiving was a 1600s celebration between the Wampanoag Indians and the Pilgrims. However, some argue the first Thanksgiving was even earlier with the French or Spanish in Florida.
Regardless of which story you believe, we can generally agree that Native Americans were a part of the equation. For those early English settlers, Native Americans were the ones who taught them about corn and how to farm in unfamiliar territory. Since 1990, the month of November has been designated as the month of Native American Heritage and the day primarily known as Black Friday is now also Native American Heritage Day. We think it is only fitting–in honor of Native Americans and Thanksgiving–to share our recipe for a corn casserole.
Recipe: Garlic Corn Casserole
Ingredients:
- 30 oz. Cream Corn
- 30 oz. Whole Kernel Corn (drained)
- 16 oz. Jiffy Corn Muffin mix
- 2 Cups Daisy Sour Cream
- 2 Cups shredded Cheddar Cheese
- 1 Cup melted unsalted butter
- Garlic (minced or powder) to taste
- Salt and Pepper to taste
Preheat oven to 350⁰F. Grease a 9×13 pan. In a large bowl, stir together all of the ingredients except the garlic, salt, and pepper. Add salt, pepper, and garlic lightly to taste.*
*For a lighter note, use garlic powder; for stronger garlic flavor, use at least a teaspoon of minced garlic. For a completely mild version, omit the garlic, salt, and pepper.
Once your mixture is fully stirred together, pour it into a greased 9×13 pan and smooth it evenly across the top.
Bake for 1 hour or till browned, bubbly, and cracking on top. Serve warm and enjoy.
Christmas Version:
- (2) Frozen Birds Eye McKenzie White Cream Corn, 20 oz, thawed
- (1) Can Whole Kernel Corn, 16 oz, drained
- (1) Frozen Green Giant Simply Steam Seasoned Honey Roasted Sweet Corn, 9 oz, thawed
- Jiffy Corn Muffin mix, 2 Cups
- Daisy Sour Cream, 16 oz
- Shredded Cheddar Cheese, 2 Cups
- Melted unsalted butter, 2 sticks
When you make this dish, imagine you are at the table with my family this Thanksgiving. You are having at least one of the dishes on our plates.
As you count your blessings this year, know that you are a part of mine.
I thank my God upon every remembrance of you, and I pray for you often.
Go in peace, friends. See you at our next posting!
Rebecca J Whitman 