In fact, we are, I'd estimate, something like half-way through the Recipe Book Project. I'm kind of sad, which might be premature, but welcome to my life. Sometimes it's fun being overly nostalgia-dramatic, and I've come to enjoy the structure this thing is providing. Not to mention the blissful lack of decision making involved in preparing meals. No more of Josh's least favorite discussion, 'What do you want?' 'I don't know. What do you want?' Because we can't. I have to make Corn, Corn, Corn Casserole.
Which brings me to my first Side Dish - Corn, Corn, Corn Casserole, contributed by--who else--Iowans. Josh's parents' friends Jane & Fred Vallier, to be exact. The Valliers are pretty cool cats, and at one time were the in-laws to Baywatch's Tracy Bingham. This gives Josh lots of fun little anecdotes about how his parents were once in People or US Weekly or something like that because they were in shots of the wedding. And how Tracy Bingham once wore a, how do you say, very sheer top to an Iowa New Year's Eve party and Josh had to Try Very Hard to look in her eyes.
But I digress. We are here to talk Corn, Corn, Corn Casserole, which I think (although I might just be making this up wildly) that Jane made up this recipe. I love how quintessentially Iowa it is. I suppose it makes sense though; really Iowa is just full of corn and soy, so you may as well just embrace the stereotype. Perhaps the Valliers will also live on a farm and name all their children Cletus for my own personal enjoyment.
Anyhow, I am given to understand that Corn, Corn, Corn Casserole is a big favorite amongst anyone who encounters it, including Josh. And it does appear quite promising, what with my being a corn fan. However, it is here that I must confess that this is one of the recipes I actually tried to make before embarking on this project, so I had the advantage of knowing how it would come out. And that is to say - eh.
It grieves me to say that Corn, Corn, Corn Casserole failed to meet my likely overinflated expectations. As a big fan of corn, I figured this one would be, like, a thrice-as-nice version of cornbread. Somehow, however, I just do not love it. I can't put my finger on why. Too moist? Not bread-y enough? Offputting little kernels of corn all over the place? Josh thinks maybe it is too sweet for me, but I have no idea. I am aware that this once again puts me in the minority, and when you look at this recipe you are going to want to make it. What can I say? I am a terrible person.
EhCorn, Corn, Corn Casserole
1 can whole kernel corn (juice & all)
1 can creamed corn (who else here loves the 'can' instructions, knowing that if you bought said cans at say, Costco, it would completely screw up a recipe?)
1 box Jiffy corn bread mix
1 T chopped onion*
1 cup sour cream
1 egg
1 stick oleo/butter
Melt oleo in casserole. Realize, when you are face to face with a giant pool of melted butter, that this does not appear terribly healthy.
Stir in all other ingredients. Realize that the loaf dish you selected is likely too small for this endeavor, but hope for the best. Realize you need to buy a proper casserole dish.
Bake 1 hr @ 350. Have Josh peer into the oven and notice the butter is overflowing and dripping off onto the bottom. Realize that responding, 'I know,' with no intention of doing anything about this does not assuage his concern. Permit him leave to put a cookie sheet underneath to catch the drippings.
Pair with a fairly depressing turkey loaf you made and eat while continuing your time-travel TV kick by watching 1900's House from Netflix. That woman sure hates her corset.
Jane Vallier says: A hit at all occassions--and so easy! Jeff and Robb's favorite food. You can add a 3 oz can of chiles to make it a little zestier.
Heather Huntington says: Eh.
*Onion chopping method: Mike Milch's crazy onion chopping method, which still works. So marvelous.
We have a corn (just one) casserole that you might prefer. It's one can of corn, one of cream corn, one egg, a third of a cup of corn meal and two cups of cheese, 1 tbs of diced garlic and 1/2 tsp salt (or more if you are a salt vampire a la Star Trek). Mix it up and bake on 350 one hour give or take. You can add onions and, jalapenos, rotel, or whatever strikes your fancy. It's not sweet at all, and I often use the colby-jack cheese with microscopic jalepeno already in it. It gives it just the right amount of heat and flair.
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