More than two decades ago, a friend of mine brought leftovers from her family’s holiday dinner to my house so we could eat while watching television. (These were the days of appointment viewing, no DVRs yet.) On the Chinet plate was a pile of creamy corn that intrigued me. In my family, corn side dishes were mostly on the cob or baked into an eggy, buttery batter. Little did I know I was seconds from biting into a dish I’d still be thinking about 25 years later. Today I know that dish as Hot and Creamy Corn. It remains one of the few dishes I want every holiday, no matter what else is on the table. For me, my preference for sides like cornbread dressing and broccoli casserole come and go (please don’t tell my family), but my love for this dish remains. The great news for me is that it’s incredibly easy to make, even if I can’t finagle a spot for it on any of the official Thanksgiving or Christmas menus my family drafts. (Scalloped Corn Casserole has won out the past four years.) It is made with just four ingredients. It doesn’t even have to be baked as it is in our recipe-I’ve been known to skip that step. But no matter what else is on the plate-baked ham to fried chicken-I just really believe this dish is a champion. Listen, I get it. Does a simple, four-ingredient corn dish really deserve the spotlight when there’s such a dish as Tee’s Corn Pudding? Probably not. (That dish has history.) But I am telling you that it can hold its own against those other sides, even if it is humble, even if the ingredient list is shorter than one hand. It is, to me, proof that good food never need be complicated.
https://www.southernliving.com/hot-and-creamy-corn-review-11855073
I First Tried This Recipe 25 Years Ago, And I Still Want It Every Thanksgiving
