Corny Thanksgiving

I’m stuffed.  Seriously…I feel totally sick.  Why do we do this?  What is it about Thanksgiving that leaves so many of us aching from over indulgence?  It’s not like turkey or potatoes or corn are rare delicacies…we can get them any time of year at any kind of store.

Well, I don’t have an answer to my question…I’m just throwing it out there.

I can tell you this…one of the main food offenders at my family Thanksgiving dinner is Scalloped Corn with Oysters.  Go ahead…scoff.  Several of my own family members won’t touch it with a ten foot pole.  In fact, we always make a dish without the oysters for the finicky folks.  But, I, for one, love it!!  I think I had three helpings.

I must also make a small admission that this recipe is inconsistent with my previous post which snubbed creamed corn.  I’m making an exception since the canned creamed corn is merely an “ingredient” in this long standing family recipe.  I know…hypocritical.

Anyway…it’s delicious.  But don’t look for verification from any of my nephews…they fall into the “ten foot pole” category.

Benny…chose lunch meat over turkey

Parker…ate entire turkey leg

Eli…ate more than most adults

My family

Scalloped Corn with Oysters

8 servings

2 cans creamed corn

2 eggs

1 cup milk

1/2 cups chopped onion

1/2 cup chopped celery

salt & pepper

raw oysters & juice

1 cup cracker crumbs

1 tsp melted butter

Paprika to taste

Preheat oven to 350.

Combine corn through oysters.  Pour into 1 quart baking dish.  Crush crackers & mix with butter. Sprinkle on top and add paprika.  Bake 35 minutes.

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