Well, Marjorie the Margin Gem's complete Thanksgiving meal count is now officially two. Last year, I blogged about the first entire Thanksgiving meal that was cooked on her. This year, because of Covid-19 gathering size restrictions, Nancy and I elected to celebrate Thanksgiving at home. Nancy's parents had elected to do the same, and since we were going to cook a full dinner anyway, we called them when the meal was ready. We plated enough for them and slid it all into the back of their van so they could take it home to eat. Thus, we cooked Thanksgiving dinner for only four people so we didn't have to use the stovetop oven like last year. Though you can't see all four dishes in the oven, here is a shot of the cookstove with all of the food ready:
The recipe that I want to share today is for my great-grandma Ruth's escalloped corn. This is a very simple and economical old-fashioned dish that has been a staple on my family's dinner tables since my grandfather was a boy. I'm sure my great-grandmother originally made this in her woodburning cookstove, and it cooks beautifully in mine every time, too. What's also nice is that it seems to bake equally well on the floor of the oven or up on the middle rack, making it particularly easy to cook with other things in the oven at the same time.
For a single batch, start by beating two eggs.
- If you don't want to spring for the cream, you can omit it and increase the milk to 3/4 c. The texture of the final product won't be quite so fluffy, but you won't notice any difference in the flavor.
- The reason for the huge range in baking time is because how long this needs to bake is dependent on upon the depth of the corn in the dish you chose to use--the deeper the corn, the longer the baking time will need to be.
- You can tell that this is done baking when the whole thing is slightly mounded in the center and it doesn't jiggle anymore when you shake the pan.
- If you crush one sleeve of saltine crackers, you will have the perfect amount for the 3/4 c. in the corn as well as the buttered crumbs on the top.
- If you want to reduce the carbs in this recipe, feel free to omit the crumbs on the top. You will never miss them.
- This recipe serves about six. If you double it, it fits well in a 9x13 dish.