In uncommon fashion I’m pre-posting some recipes that are on deck and ready for the upcoming foodie festival!
Scroll down below and you’ll find three recipes that hail to my kitchen from my Cousin Julie – Hondo Corn Casserole (thank you, carbs), Madeira Turkey, and Wild Mushroom and Pecan Stuffing! These are on deck and coming out of the oven soon!
For you new-comers out there if you missed it make sure and check out the latest posts perfect for Thanksgiving – Pumpkin Bread, Sour Cream Apple Pie plus Brandied Pumpkin Flan which is a family Thanksgiving staple. On our sister site Home Style Austin you can score our newest recipe Honey+Rosemary Roasted Cashews which are great for gift giving. Enjoy our 2019 fall “flavorites” from us to you!
This is surely going to be a Thanksgiving to remember. Photos and my usual rambling on about the good ol’ days to follow!
HONDO CORN CASSEROLE
This recipe sat in my cookbook likely since the 1990s. This year I was searching for the best sides to make for Thanksgiving and dived in. I couldn’t remember the origin of the recipe but when I read the ending of the recipe “If guests arrive, give them a drink and regale with stories of Texas Gulf Coast wonders” I knew this recipe hailed from someone special.
One phone conversation with Cousin Jennifer and it was confirmed – this recipe was from my dear Cousin Julie Sutton Mueller. Jennifer said this was one of Julie’s long-standing recipes at the holidays and as the recipe indicates – it’s a crowd favorite and people always ask for this recipe. That certainly proved true this Thanksgiving when I made it for our annual gathering at Canyon Lake!
❤ All about the corn: You can use a box of frozen corn – the instructions below presume you’ll use canned corn. If you’d like to increase the serving sizes to 8-10 you can add a can of the whole kernel corn.
❤ “Unsweetened condensed milk” – you’ll likely not find this in your store… but never fear – it’s the same thing as evaporated milk. Who knew?!? I didn’t until I researched it!
Total prep: About 75 minutes
16 ounce can | cream style corn
16 ounce can | whole kernel corn
1 cup | cheddar cheese, grated
1 cup | Ritz crackers, crushed
1 small | onion, chopped (or several green onions, chopped)
1 | cage free egg
3 tablespoons (or less) | sugar
⅔ cup | unsweetened condensed milk (see foodie tip above)
1 stick | unsalted butter, melted (tip: my Grandmother “Nanny” insisted on Falfurrias brand butter)
1 small can (4.5 ounces) | chopped green chilis
to taste | salt and fresh cracked pepper
iii. What to do
0. Preheat your oven to 350°F. Meanwhile…
1. In a medium-sized mixing bowl combine all the ingredients together and set aside.
2. Grease or spray an oven casserole dish and fill it with your casserole mixture. You can either refrigerate this overnight until ready to bake or you can simply jump to step 3!
3. Bake for 50-60 minutes until the top is golden brown. Recommended step: If you’d like to make a pretty top crust, 10 minutes before the casserole is done baking sprinkle more cheese or crushed Ritz crackers on top. Deeeee-licious!
Serves: 6-10 (see recipe expansion tip above)
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook