Picture it: a warm, sunny Thanksgiving Day in Montgomery County, Maryland, 1988.
My sister has gathered our entire family and assorted family friends together to share the feast and the comity.
To begin, Elsie thought the celery was stringy, Dorothy was fretting about the ham from the minute she walked through the front door (before, if I recall the phone calls), Butch was his usual, charming self, and the Gen’ral…
well, the Gen’ral just sat back and told everyone what to do.
Stringy celery and porcine angst aside, the meal was a feast in every sense of the word. The champagne flowed, the conversation – when viewed safely from the kitchen as the dining room was a might bit TOO crowded – interesting, and nobody got stabbed with a cheese knife, so all was good.
On review, later that afternoon sipping more champagne and eating leftovers on the front porch, we three who had been doing the prepping and cooking and serving and clearing away all had one comment on the day:
“My! But that corn was DELICIOUS!”
And it WAS!
It’s also wicked simple, and ready in no time in the ‘wave.
I think of that Thanksgiving every time I look at the recipe, written out by my very favorite niece that day so we could all have a copy.
INGREDIENTS
•2 (16 oz) packages frozen cut corn
•1-1/2 cups half and half or milk
•3 tbsp sugar
•2 tbsp flour
•1 tbsp fresh snipped chives
•1/2 tsp salt
•1/4 cup + 1 tbsp butter
•3 tbsp corn flake crumbs
Stir together the half and half, sugar, flour, chives, and salt until the flour is dissolved, then pour over the corn in a two quart ‘wave-safe casserole.
Melt 1/4 cup of the butter and pour over the contents of the casserole, then cover and ‘wave on high for 16 to 18 minutes, stirring every five minutes, until the liquid comes to a boil and thickens.
Remove from the ‘wave and keep warm.
Place the corn flake crumbs and remaining tablespoon of butter in a small ‘wave-safe bowl and cook on high for 60 to 90 seconds – or until the butter has melted – stirring once.
Sprinkle over the casserole and serve.
With champagne, if you have it. I prefer Nicolas Feuillate brut.