Well, it’s that time when we are all getting our menus together for the Thanksgiving feasts that we will be gorging on very soon. I will have one punk home with Sir Streusel and me. I will take what I can get when it comes to spending time with my punks. I am going to love on him so much that he may sneak out during the night and head back to Raleigh to get away from his “Smother Mother.” Then again he may stay a tad longer after being waited on hand and foot. It’s a good life for the punks when they come home to their Mama and Edna. I wanted to share a veggie dish that is perfect for Thanksgiving, Creamed Corn. I have a freezer full of fresh corn thanks to a cousin that has a huge garden next door to my Daddy and sweet Mama in Mississippi. Daddy picked it for me, Sir Streusel shucked and froze it for me. I must say, it’s a good life for me with my Daddy and Sir Streusel. This dish can also use frozen corn, no worries. Of course I had to sprinkle a little, who am I kidding…a lot of parmesan cheese on top. Life is just better with cheese. Don’t even attempt to tell me different. We can’t be friends if you don’t believe in the power of cheese! When you are making out your grocery list for the big day, add these ingredients. Whatever you do, don’t leave the cheese off the list….I want us to stay friends forever!
In case you are wondering, that is a breaded chicken breast I served along side of the corn to Sir Streusel. It was a good comfort food dinner that night.
I hope this shows up on your Thanksgiving table. And please, don’t forget the cheese!
- 1 tablespoon butter
- 1 cup diced yellow onion
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 cup heavy shipping cream
- 1 ounce cream cheese
- 1 cup grated Parmesan cheese--divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups fresh or frozen corn
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat.
- Add onion, garlic, and thyme, stirring to combine.
- Continue cooking until onion softens.
- Add cream and stir to combine.
- Increase heat to medium-high bring to a boil. Cook, stirring occasionally, unthickened. About 10-12 minutes.
- Remove thyme, discard, and stir in cream cheese, 1/2 cup Parmesan, salt, and pepper until creamy and smooth.
- Add corn, stirring to combine.
- Pour corn mixture into a 2 quart baking dish.
- Sprinkle remaining 1/2 cup of Parmesan Cheese on top.
- Bake uncovered until heated throughout and bubbly.