With Thanksgiving one week away, I fell into the holiday-stress trap. Yesterday evening, I realized I needed to plan a menu, grocery shop, and do ten other things with absolutely no relation to the true meaning of Thanksgiving. Instead of feeling full of thanks, I was feeling full of stress.
Fortunately, I had the insight to realize I was adding imaginary drama to my life by stressing about hypothetical situations. Will the grocery store have what I need? Will the lines at the grocery store be crazy long? Internal worry has zero effect on these external situations, so I told myself to stop. Better yet, I listened. Instead of thinking about Thanksgiving as being only a week away (yikes!), I thought about Thanksgiving being an entire week away (plenty of time!).
I once read a piece of advice that suggested one should spend less energy on making something perfect and more energy on enjoying that something for what it is. What kind of life is it when you do not invite friends and family over because the floors have not been swept or the furniture has not been dusted? I will always be the type of person who likes to make things look nice, but over years of consciously considering this advice, I have learned to do what I can in the time allotted, then just let it go and enjoy myself. When I reflect upon my life, I won’t remember the imperfections in a home, but I will remember the good times shared in the home.
A traditional dish on my family’s Thanksgiving table is a creamed corn casserole. Though I like creamed corn, I set out to find an updated corn dish that maintained a sense tradition. This corn pudding fit the bill and was incredibly easy to pull together. Simply chop, toss, whisk, pour, and bake. Like creamed corn casserole, I expected this corn pudding to be a heavy dish, but it was surprisingly light. Corn pudding would be a great fit on your Thanksgiving table or as a side dish any time of year. Enjoy!
- 1 – 15 ounce can corn
- ½ cup roasted red peppers, finely chopped
- ½ cup yellow onion, finely chopped
- ⅓ cup shredded Swiss cheese
- ⅓ cup grated Parmesan cheese
- 2 tablespoons flour
- 1½ teaspoons dry mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 – 12 ounce can evaporated milk
- Lightly oil a 2-quart baking dish and set aside.
- In a medium bowl, combine the corn, roasted red peppers, onion, cheeses, flour, dry mustard, salt and pepper.
- In a different bowl, whisk together the eggs and the evaporated milk.
- Stir the egg mixture into the corn mixture, then pour the combined mixture into the prepared dish.
- Bake at 350 degrees F until set, approximately 40 -45 minutes.