I hope everyone had a wonderful holiday! As promised, I’m posting a few recipes from our Christmas Dinner. First up: Corn Casserole, which was a huge hit with the family this year. Props to my aunt’s friend Elsie for passing along this recipe a few years ago!
- 2 cans of whole kernel corn, drained
- 2 cans of cream-style corn
- 4 heaping TBSP flour
- 1 1/2 TSP vanilla
- 1 1/2 C milk
- 4 eggs, beaten
- 1 stick butter or margarine, softened
- 1/2 C sugar
- Dash of pepper
- Pinch of salt
Combine all ingredients and pour into a buttered glass 9×13 dish. Bake, uncovered, at 400 for at least an hour. Let sit for about 10 minutes after it comes out of the oven so the middle sets. This tends to do really well being cooked the night before and reheated to save you hassle on the holiday!
We also had Broccoli Casserole and Roasted Honey-Glazed Carrots…
…..and lots more! I’ll be posting other recipes soon, plus pictures from my Holiday Weekend Tea at the Boston Harbor Hotel.