Thanksgiving is NOT the time to be counting calories unless you have taken "higher math"! Potatoes, gravy, yams, dressing, rolls, corn, cranberries, pies... all those yummy foods teeming with carbs. Traditional meals are sometimes called Comfort Foods. I don't know why they are called that; I am always left with an uncomfortably full tummy after Thanksgiving!
Here is a new recipe for an old Comfort Food. We'd never had it until last night at a church dinner, but we loved it! It's an old Betty Crocker classic.
"Scalloped Corn" - 4 servings
1 (10 oz.) pkg. frozen whole kernel corn; cooked and drained (or 16 oz. can whole kernel corn; drained)
1/4 cup chopped onion
1/4 cup chopped green and red pepper
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash pepper
1/2 cup milk
1/2 cup sour cream
1 egg; slightly beaten
1/3 cup cracker crumbs
1 tbsp. butter or margarine; melted
Heat oven to 350* Cook and stir onion and green pepper in 2 tbsp. butter until onion is tender. Remove from heat; stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in sour cream, corn and egg; pour into ungreased 1-quart casserole.
Combine cracker crumbs and the 1 tbsp. melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.
"Betty Crocker's Cookbook" - 1974
