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 10 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, and 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.
Speaking of good times shared at home, a traditional dish on my family’s Thanksgiving table is a creamed corn casserole. It’s one of those dishes that I don’t think about at any other time of year but that I would sorely miss if it wasn’t on the table when the holidays roll around.
This corn pudding is a light and easy version of the heavy classic I know. Instead of heavy cream or a can of cream soup, evaporated milk and eggs bind the corn, roasted red peppers, and onion together. Even novice cooks like myself can knock this one out in a hurry. Enjoy!
Post updated November 14, 2017.
Yield 6-8 servings
1, 15 ounce can of corn
1/2 cup roasted red peppers, finely chopped
1/2 cup yellow onion, finely chopped
1/3 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 - 12 ounce can evaporated milk
- In a medium bowl, combine the corn, roasted red peppers, onion, cheeses, flour, dry mustard, salt and pepper.
- In a small bowl, whisk together the eggs and the evaporated milk.
- Stir the egg mixture into the corn mixture, and then pour the combined mixture into a lightly oiled 2-quart baking dish.
- Bake at 350 degrees F until set, approximately 40 -45 minutes.
You can also add some canned green chilis to the corn casserole for a little kick. Another twist I like is melting a bit of shredded cheddar over the top.