Welcome to Thanksgiving Prep Week! All week long, I’ll be posting tried-and-true recipes well-suited for the Thanksgiving table. Some of these recipes are recent finds, while others have had a place of honor in my recipe box since I was a newlywed. I hope in these recipes you’ll find just the right addition to your Thanksgiving (or any holiday!) menu. So let’s begin, shall we?
This first dish is a relatively recent addition to my personal cookbook. My mom shared the original recipe with me (actually, I think it was my dad that found and baked the recipe, but my mom was the one who extolled its cheesy, comfort food virtues.)
This is a fluffy, sweet and savory bread pudding-like casserole with little pockets of cheesy goodness baked throughout. It will make a decadent addition to your holiday table. Hopefully, you’ll be so woozy from the tryptophan in the Thanksgiving turkey that you won’t have the energy to quibble over the fat grams. Trust me, it’s worth it.
Three Cheese Corn Casserole
- 1 stick unsalted butter, melted, plus additional for greasing
- 3 cups fresh (or frozen, defrosted) corn kernels, divided
- 2 eggs
- 1 cup sour cream
- 4 ounces each of Monterey Jack and cheddar cheese, cut into ½-inch cubes
- ½ cup cornmeal
- 1 (4-oz) can diced green chiles
- ½ teaspoon salt
- 1/4 cup grated Parmesan cheese
1. Preheat oven to 350°F. Generously butter (or use cooking spray) on a 2-quart rectangular casserole dish.
2. In a blender or food processor, puree 1 cup of the corn kernels with melted butter and eggs.
3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn mixture and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 40 minutes, or until set and golden (check on it at 30 minutes – you don’t want it to dry out, but you want it to be completely set in the middle.)
I’m linked up to: