Thanksgiving meals are made better because of different dishes. The turkey is always a specialty. My daughters Father in Law is the champion turkey maker. His traditional stuffed HUGE turkey is always perfect. The Green Bean, sweet potato, and scalloped potato casseroles are always present. Each specialty brings memories with them.
I wrote earlier about Cranberry Relish, a different way to address the dreaded jellied cranberry sauce. Here is another dish that will make your Harvest Table more complete. It has been a favorite at our table for generations. My great Aunt Alberta, from Connellsville Pennsylvania, was the first to bake this tasty dish. Once you add this dish to your menu, it will never leave!
MONTANA CORN PUDDING
1 can evaporated milk, 1 tsp. of Vanilla, 1 can of creamed corn and another can of drained whole kernel corn, 1 stick of margarine or butter, salt and pepper, 3 tbsp of corn starch, 1 tsp. nutmeg, 1 box of Jiffy corn muffin mix. 3 eggs, ¾ cup of sugar. You can use Coconut sugar to save on calories.
Directions; Combine the milk, eggs, sugar, salt, vanilla, nutmeg, and corn starch. Beat until light and fluffy. Add the cans of corn (drain the whole kernel corn), and melted butter/margarine.
Pour into a large greased baking dish or bowl. You can also use a cast iron pan or pot. The thinner the thickness in the baking container, the less you bake it. Stir and bake in a 350-degree oven for one hour, or until a knife inserted into the center comes out clean. This is also a huge hit at hunting camp.
Use a big spoon and enjoy!
For more Montana Grant, find him cooking at www.montanagrantfishing.com.