With the turkey and the ham in the oven,
the cranberry side dish and dressing ready,
and my favorite, Julia Child's gateau of crepes, baking,
and my sweet potato casserole almost ready to cook,
and the Parker House Rolls on deck,
I found myself with nothing to do.
So I decided to make a corn casserole.
My ingredients:
4 eggs
4 ounces cream cheese, softened
1/4 stick butter, melted
1 cup heavy cream
2 TB sugar
2 TB flour
1 tsp salt
1 tsp baking powder
pepper
1 tsp vanilla
grated nutmed
1 can corn, drained
1 can creamed corn, drained
First, I beat my eggs and the cream cheese.
Added in the melted butter.
Sugar.
Flour.
Salt.
Baking powder.
Cup of heavy cream.
Nice grating of nutmeg and freshly ground pepper.
Wispy teaspoon of vanilla.
After each addition,
beat to incorporate.
Can of corn went in.
And a can of creamed corn.
Pour into a 7 x 11 casserole dish
and bake in a preheated 350 degree oven
for 45-50 minutes,
until custard is set.
Let sit for about 10 minutes
before slicing.
Dang.
This would be good with a scoop of ice cream.
Ohhhhh.
And put a scoop of the sweet potater casserole
and nestle it in the ice cream.
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