It's Not Creamed Corn!

Liz and Jeff hosted Thanksgiving dinner for the first time this year. Kudos to the new bride for not roasting the turkey with the bagged giblets inside. Not only did Liz roast her first turkey, she followed Emily's recipe for brining the bird ahead of time. No kidding, it was the best turkey ever! The gravy was awesome, too.

I've heard that brining makes for a moist, delicious turkey but haven't tried it myself. Whenever I think of "brining", I think of pickles in a pickle barrel. Not owning a pickle barrel, I figured brining my turkey was out. It's true, you learn something new everyday - you don't have to own a pickle barrel to brine a turkey; and, if a first timer can roast a brined turkey so can I.

My Granny Swanson's Scalloped Corn was among the many delicious potluck dishes on the table and has been on my Thanksgiving dinner menu for the past 30 years. You either love it or you leave it off your plate. Over the years, it's been a must have no matter where Thanksgiving dinner is held. The fans always ask, "Is someone making that baked corn thing?".

That Baked Corn Thing:
One can of creamed corn; 3 eggs, beaten; 1 cup 1/2 and 1/2; 1 cup cracker crumbs; salt and pepper. Mix it all together, pour into a greased loaf pan, bake at 350 for 30 - 45 minutes. It's done when toothpick comes out clean.

It's not fancy enough to be called a souffle and I don't really know why it's "scalloped"; but, It's Not Creamed Corn! You'll always know the not-Swansons at the dinner table - they say things like, "Please pass the creamed corn", "Have you had the creamed corn yet?", "Don't forget the creamed corn". Next time, I'm going to serve a sloppy bowl of canned creamed corn as well as Granny's Scalloped Corn. Maybe then the not-Swansons will know the difference.