We just finished up our Thanksgiving meal a little while ago and it sure was good. A few years back I post my friend Cathy’s corn casserole who lost her battle with cancer way too soon. When I decided to make it this morning I changed it up just a bit. The original recipe is delicious but the tweaks made it even better. I know many of you have messaged me that you’ve made her casserole and loved it so I hope you will try it with the few changes I made to it.
I think about Cathy often but especially at this time of year. For those that don’t know the story, she and I met in 2012 while undergoing cancer treatments. She and I were roommates for 3 months as it was too far to travel back and forth for our treatments and we became the best of friends in a short period of time. She lost her battle within 6 months of us both coming home. We shared many stories of kitchen blunders and successes as she loved to cook just as much as I do. She also had a love for The Walton’s and we watched it every night together. As we both endured the later days of radiation and the pain that went along with it, we were each others shoulder to lean and cry on. Thanksgiving reminds me of the special folks that I was Blessed to have in my life, even if for a short period of time. It’s a time to remember family that are no longer with us and to appreciate those that still are. We live in trying times right now, but we still have so much to be thankful for. I wish you all a very Blessed Thanksgiving.
Cathy’s Corn Casserole II (I noted the changes to her original recipe)
- 1 stick of butter, melted
- 1/4 C. self rising flour
- 3 T. sugar
- 2 large eggs
- 3/4 C. half & half (**original calls for milk**)
- 15.25 oz. can whole kernel corn, drained
- 14.50 oz. can cream style corn
- 4 oz. can diced green chilies, drained (**new addition**)
- 1 C. shredded cheddar cheese
- 1/2 tsp. salt
- 1/4 tsp. dry mustard powder
- 1/4 tsp. pepper
Whisk together the first 5 ingredients. Stir in the remaining ingredients till well combined. Pour into a lightly greased 2.5 quart casserole dish. Bake in a 375 degree oven for 1 hour.