Gearing up for Thanksgiving this year, my sister and I are contemplating a departure from tradition — forgoing turkey for ribs and brisket.
While the jury’s still out on how the rest of the family will react to the idea, there are some traditional foods we’ll keep intact this year.
We’ll be serving potatoes two or three ways to please all the palates in the family: mashed, sweet and au gratin.
There will be broccoli and green beans, carrots and maybe even squash. And, of course, pies of all kinds, including pumpkin and apple.
We’ll also serve corn casserole, a Southern holiday favorite, using a recipe my late grandmother passed down.
While the recipe below serves eight, my brother-in-law could eat the entire thing by himself. Sometimes, we make a double batch and give him the leftovers — if there are any by the time football games end and everyone heads home.
Another thing is certain: Even without the turkey, our family tradition of togetherness will never change.
Preparation time: 15 minutes
Total time: 75 minutes
1 can sweet corn, drained
1 can cream-style corn
1 small onion, diced
1 box Jiffy cornbread mix
1 stick of butter, melted
Mix all ingredients in a casserole dish and bake at 350 degrees for an hour, or until the top is golden and bubbly.
Tip: Casserole can be combined up to two days ahead of time, covered and refrigerated until ready to bake.
M. Clare Haefner enjoys cooking for family and friends. Contact her at firstname.lastname@example.org or 254-501-7551.