The one dish I’m asked to bring for our Thanksgiving feast every year is the corn thang.
Never mind if this dish fits the bill of fare as a side dish or dessert, the corn thang with it’s sweet butteriness can sit next to the cranberry relish or Grandma’s turkey centerpiece OR at the dessert table alongside the pumpkin pie and cheesecake.
This is an easy-to-make recipe you can put together before you hit the road for Grandma’s house Thursday morning. So here is how I make this thang. You’ll need~~~
- A half cube butter
- 1 can creamed corn
- A half tub sour cream
- 1 small box Jiffy corn bread mix
- 1/4 cup honey
- 2 eggs
- Secret ingredient(optional)
This year I’m going a bit out of the normal corn thang budget and splurging with the secret ingredient. It’s not an ingredient that will make this dish taste better as it does with everythang else but as I say, I’m splurging. True this, with in-store coupons this dish will set you back a mere two bucks. The secret ingredient inflates this dish maybe another 50 cents. That’s a tad over 25 cents a serving. But it’s worth it. Sharing the secret added to this “can I have seconds?” dish will leave you taking home a clean oven-safe dish every year. Do this~~~
- Preheat oven to 350*
- Put half cube butter in oven-safe dish and slide into oven~let melt
- Mix together remaining ingredients
- Pour corn batter into melted butter
- Bake until golden
- Take out of the oven and if it makes it beyond the desert table, serve
I assure you, your Thanksgiving host will insist on YOU, Uncle Cheapo, to bring this dish next year.
Secret ingredient? You make the call.
Hint: By-product from this secret ingredient definitely makes brussels sprouts taste better.