Ah, Autumn...if it didn't make me so sneezy, I'd love it even more! There is a little chill in the air here lately, but lots of sunshine. Yesterday was a perfect day for driving up into Michigan for a little "leaf peeping" and spending time at my Mom's cabin on the river. We had a "mini Thanksgiving" since she is leaving for Arizona (for the winter) in a week. It was nice enough to grill out and roast marshmallows by the river, and take the dogs on a walk down the "lane".

My Mom and step-father supplied the grilled chicken, homemade macaroni and cheese and baked apples. I took a bottle of red wine and made my "infamous" corn casserole. Actually, it's my Aunt Mary's recipe, and it's absolutely TO DIE FOR! It's a great Thanksgiving side dish; a few of us had "thirds" of the casserole yesterday - mmm!

Corn Casserole (thanks to Mary Ann Alexander Kray)

1 stick butter

1 15-ounce can corn (drained)

1 15-ounce can creamed corn

1 cup sour cream

1 box Jiffy corn bread mix

Melt the butter in a 2-quart cassrole dish and "swirl" to coat sides.  Add corn, sour cream and cornbread mix.  Stir and bake at 350 for one hour.

*For a more pudding-like casserole, use 2 cans of creamed corn and omit the "regular" corn.

If you'd like to make a more off-beat corn casserole, I have a recipe torn from a magazine years ago. I haven't tried it yet, but it sounds great!

Cheese Grits and Corn Pudding (recipe makes 8 individual servings)

1 1/2 cups milk

1 tsp. salt

1/4 cup grits

3/4 cup grated cheddar cheese

2 egg yolks

3/4 cup pureed canned corn

1/4 tsp. fresh-ground pepper

3 egg whites

To make the grits: bring milk to a simmer in a small saucepan over medium heat.  Add 1/2 tsp. salt and, stirring constantly, add grits in a slow, steady stream.  Continue stirring until thick - about 25 minutes.  Transfer to a large bowl and cool slightly.  To make the pudding: stir cheese, yolks and corn into the cooled grits.  Add remaining salt and pepper.  Beat egg whites in a large bowl until stiff peaks form.  Gently fold egg whites, in thirds, into the corn mixture.  Fill 8 one-cup ramekins and place on baking sheet.  Bake at 375 until "puffed" - 40 to 45 minutes. Serve immediately.



There will be more Thanksgiving-style recipes to come; you know I have a whole binder full of great ideas! Can you say pumpkin cheesecake? :)