Thinking back on all the Thanksgiving meals I have prepared I usually make the same dishes mainly because my husband loves them and doesn't like change. Over the years I have changed a few things I use to make a broccoli casserole that was very fattening. I loved it but I ate too much of it. So I changed to either fixing green beans or brussel spouts (I prefer the sprouts).
My stuffing has stayed the same for over 30 years but last year I added a new ingredient...applewood bacon. No one ever complains about bacon.
Before springing a new dish on my husband Thanksgiving I did a test run today. Southwestern Corn Pudding. I started to fix him a plate of it and he thought it was best just to try a fork full. Needless to say after the fork full he ate a plate full.
Southwestern Corn Pudding
1 onion, chopped
1 1/2 teaspoon olive oil
2 8 oz boxes Jiffy corn muffin mix
2 sticks butter, melted
2 15oz cans whole corn
2 15oz cans creamed corn
1 7oz can diced green chilies
2 eggs, slightly beaten
1 16oz container sour cream
1 teaspoons cayenne pepper
4 dashes Tabasco Sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
Heat olive oil over medium heat for about 5 to 8 minutes, just until tended. Mix together in a large bowl onions, muffin mix, butter, whole and creamed corn, chilies, eggs, sour cream, tabasco and cayenne. Spray a 9 x 13 inch baking dish with vegetable oil, pour in batter. Bake in a pre-heated 350º oven for 45 minutes. During the last 20 minutes of cooking top with the jack and cheddar cheeses.
Here's to new dishes
Until Next Time,