Throw out all the corn casserole recipes you’ve collected over the years. This Country Corn Casserole is the only one you need.
The Full Harvest Moon, also called the Corn Moon, typically occurs in September, but every couple of years it will occur in October. This gives us the opportunity to watch the brilliantly bright moon early in the evening. Throughout history, farmers took advantage of the moon’s extra light that comes soon after sunset to bring in the summer-grown crops to harvest.
Crops such as corn reach their maximum growth at this time of the year and could soon start to perish, so the moon indicates that harvest must commence. It is no wonder that most Thanksgiving tables include a corn dish or rainbow corn centerpieces — even Halloween decorations and pumpkin patches include corn stalks. In other words, fall is the time for corn.
Corn is rich in vitamin C, which is an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Corn is also good for eye health and can help prevent lens damage that leads to cataracts.
Every year at Thanksgiving I prepare a corn casserole. I have tried many variations; some included cottage cheese, milk and green peppers, and I even tried my hand at the recipe suggested on the back of the Jiffy cornbread package. In the past my attempts were either too dry, strangely textured or too soupy, but the recipe I offer here is perfect.
I tried making this by using only canned corn and it was tasty, but fresh-off-the-cob corn provides a crisper texture and to me the result is better. I also toyed with many types of cheese on top, but the sharp white cheddar had the best flavor and most appealing presentation.
There are many variations to making corn casserole, but I assure you, this one is “the one.” When the Full Corn Moon is shining bright, prepare yourself for all dishes corn. And if you are asked to bring a dish at Thanksgiving try this one — you won’t be disappointed and neither will your guests.
Photography by James Stefiuk