corn casserole

This is an old recipe. In this era canned ingredient recipes often were provided by manufacturers and displayed on the product. You can replace canned goods with fresh ingredients. I've included a lower calorie version as well. You can see how home cooking changed with manufacturing, advances in the preservation of food, echoes of the war era, and other general trends in cooking conventions and massive business propaganda efforts.

FYI, canned food was invented by researchers working on behalf of Napoleon during the Napoleonic War period. Additionally, potatoes began to become more mainstream in Europe during that period as well. Up to that point potatoes were eyed fairly dubiously by Europeans, and generally were produced as food for livestock. It was observed that bands of roving soldiers and raiders pillaging the landscape who ate the animal feed (potatoes) suffered no ill effects. This in part contributed to the eventual cultural acceptance of potatoes in Europe.

• 1 (16 1/2 oz) can whole kernel corn, drained

• 1 (16 1/2 oz) can cream style corn

• 1 (8 1/2 oz) box cornbread mix

• 2 eggs

• 1 C sour cream

• 8 oz margarine

Low Calorie Version

• 1 (16 1/2 oz) can whole vernal corn

• 1 (16 1/2 oz) can cream style corn

• 3/4 C cornmeal

• 3/4 C unbleached flour

• 1/4 C sugar

• 1 tbsp baking powder

• 1/4 tsp salt

• 1 C buttermilk

• 3 egg whites

• 1/3 C corn oil or margerine melted.

1. Preheat the oven to 350 degrees.

2. Mix all the ingredients together, reserving the sour cream for last. Melt the butter before adding. Drain the whole kernel corn. Beat the eggs slightly with a hand mixer or fork before adding.

3. Pour the corn mixture into a greased casserole dish.

4. Bake the corn casserole for 1 hour.

Low calorie recipe directions:

Directions are as above, although prepared with the low calorie ingredients. At the third step pour the corn mixture into a 9 X 13 inch baking dish that has been sprayed with a non-stick vegetable coating and then bake for 1 hour.

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