By Kevin Williams
Corn dishes are very popular on Amish Thanksgiving tables. Corn adds color and depth to the variety of foods served and, man, count me as a corn fan. Corn bulked up with cracker crumbs and flavored with butter and salt....heaven...and this corn casserole fits that bill. And, for me, it does one better..it uses "creamed corn." I don't think I've eaten creamed corn in 30 years. My grandmother would always buy cans of it for me when I was a kid because she knew I liked it. Just for nostalgia's sake I may have to get some someday. So if you are looking for a popular, easy side dish for your Thanksgiving table, look no further. And, of course, if you want a vegetarian version of this, just leave out the bacon. Reader Barbara tested this for us and here it is:
Amish Farmhouse Creamed Corn Casserole
- 2 can s
- creamed corn
- 3 can s
- whole kernel corn drained
- sleeve saltine crackers crushed
- 1 tablespoon
- & pepper to taste
- 2 - 3 tablespoon
- butter cut into slices
- real bacon bits or bacon crumbled
- Preheat oven to 375 degree F.
- In a 3 quart casserole; add the corn, saltines, sugar, salt & pepper.
- Mix eggs and add to casserole. Stir all well.
- Lay butter pats evenly over casserole and sprinkle with bacon.
- Bake 1 hour 15 - 30 minutes. If the corn starts drying too much on top, add some foil and finish baking.
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