I’m grappling a little bit trying to hang on to life as is used to be.
I’m grappling a little bit trying to keep my kids young.
I’m grappling a little bit trying to keep the house clean and catch up on doctor’s appointments and gather the last few errant school supplies.
I’m grappling a little bit to re-vamp our “junk food” into only mildly-junky health food.
I’m grappling a little bit to find the just right ways to love my loved ones.
And honestly, I’m grappling a little bit to write about something light and fluffy.
But I will. Today I will keep it light and fluffy.
The writing anyway . . . .
Let’s be seasonal and eat summer for another week or two before food catches up with calendar dates.
This dish is rich and warm and cheesy. . . not so heavy though.
It’s corn pudding – or corn casserole. Whatever title floats your boat.
And yes, it’s commonly found on holiday tables – Thanksgiving and Christmas spreads.
But it’s August.
August = still summer.
So sweet, summer corn in a hot cheesy outfit seems like an ideal seasonal segue.
And, if we’re eating summer, why bother dominating our corn pudding with a big slab of meat?
Keep it light (as in summery. . . ) and just eat it with a salad. Corn deserves to be the main attraction now and then.
I’d be lying if I tried to tell you that you’re going to be able to cut your corn pudding into nice firm wedges like the photo above.
When it comes out of the oven on the first go-round, it’s going to be piping hot and you’ll have to spoon it out. It’ll be a lot more like mashed potatoes than a wedge of quiche.
As it cools, it will firm up, and if you make it ahead and then re-heat it just till warm? Then you will get your neat and tidy little wedges.
And, if you’re really into this summer thing, dress it all fancy-like with some fresh herbs and cold, minced red onion.
Enjoy with a cool, crisp summer beverage of choice.