Thanksgiving is rife with tradition. Everyone has his own “must-have” dish. Obviously, most families serve turkey and mashed potatoes. But, when it comes to the fixin’s, that’s where we see family traditions and uniqueness emerge. And while it’s hard to see the vegetables for the carbs, these are an important element, adding texture and variety to the menu.
For my family growing up, corn was one of our token vegetables on the Thanksgiving Menu. My dad grew up on a farm in Minnesota. When I was young, he planted the entire backyard with rows and rows of corn. Corn is one of his very favorite foods.
- 5 cup frozen corn kernels thawed
- 4 tbsp butter
- 1 tbsp unbleached, all-purpose flour
- 1/2 tsp salt
- pinch black pepper
- 1 3/4 cup milk
- 2 egg
- 1 sleeve butter crackers such as Ritz, coarsely crushed
- 1/2 cup onion
- Grease a 8-inch square baking dish with nonstick cooking spray. Preheat the oven to 350 degrees.
- In a saucepan over medium heat, melt 1 tablespoon of the butter. Whisk in the flour, salt and pepper; stir 2 minutes (do not brown). Gradually mix in ¾ cup milk. Bring to a boil, stirring constantly.
- Stir in 2 cups of the corn. Remove from heat; cool.
- In a large bowl, whisk the eggs and remaining 1 cup milk in large bowl to blend. Mix in 2/3 cup crushed crackers, then corn mixture, then the remaining 3 cups corn as well as the onion. Transfer this mixture to the prepared dish.
- In a skillet, melt the remaining 3 tablespoons butter. Remove from heat. Add the remaining 1/3 cup crushed crackers to the pan and stir to coat. Sprinkle this crumb mixture atop the corn mixture.
- Bake until knife inserted into center comes out clean, about 40 minutes. Serve immediately.
How about you? What’s a favorite vegetable dish that is sure to be on your Thanksgiving table?