image courtesy of VintageHolidayCrafts.com
I went to an early Thanksgiving dinner this past Sunday at Mc Daniel College, where I help with the campus ministry program.
I had decided to make the butternut squash and spinach dish I posted a few days ago, and it went over fairly well. But what the students really wanted was my mom’s Corn Casserole. I’m not sure where she got this recipe, but it has become a family favorite.
I used to make it for just about every event where I was asked to bring something, since it is very easy to make, and it’s rare that anything is left in the pan when everyone is done eating. The thing is, the original recipe called for butter, eggs, cheese and sour cream. Over the last couple of years, I’ve switched to healthier fare, but people are always asking me to make it.
So, in honor of my mom, I’ve changed up the recipe a bit to make it healthier, and once again it will grace my Thanksgiving table. The only thing I didn’t change was the sour cream. Low fat or fat-free varieties just don’t produce the same results. You have to splurge once in a while, right?
Mom’s Corn Casserole
2 cups corn kernels
1/2 cup (one stick) Earth Balance Spread, melted
1/2 cup egg beaters (two eggs)
1 cup sour cream
1 cup diced low-fat Monterrey Jack cheese with jalapenos
1/2 cup cornmeal
1 4-ounce can diced green chilies
salt to taste
Preheat oven to 350 degrees. Generously spray 2 qt. rectangular casserole with Pam. Puree 1 cup corn with melted Earth Balance Spread and egg in blender or food processor.
Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered for 50-60 minutes. Can be made one day in advance and reheated. Also freezes well.