This has been a very busy week for me and my church family. We hosted our denomination’s ministers’ week of prayer, and I was in charge of planning all the activities for the children for 3 days. This also included planning lunches, organizing drivers, and lots of other details. If it weren’t for my small army of volunteers, it would have been a very trying week. However, the ladies in my church are absolutely amazing and willingly give of their time and energy to make things happen! It was a wonderful week.
It is tradition for us to have a church supper on the Thursday evening of our week of prayer. After having been out and about with the children all day and not getting home until after 3:00 and needing to be back at the church by 6:30 with a full supper in tow, I knew I needed help with getting my meal together. Thankfully, the hubby very willingly browned the meat and made (yes, made) the spaghetti sauce for crockpot spaghetti. And my dear sister, who was in town with her hubby and son for the week, helped me create the side dish I took.
When I got home at 3:00, I realized that the lettuce from the garden wasn’t quite enough to make a large salad. I needed to come up with something else. Barb (the best sister on the planet) and I talked through what I had in the cupboard and freezer and worked together to make an amazing corn casserole. We took a recipe that I already had and made variations since I didn’t have all the ingredients. We didn’t write down what we did, but I will try to get it here for you.
1-1/2 bags frozen corn
1 stick butter
1/2 c. milk
1 c. sour cream
seasoned bread crumbs (I used Japanese style Panko)
salt/pepper to taste
Thaw frozen corn in microwave. In a large mixing bowl, combine 1 bag of corn, 1/2 stick melted butter, sour cream, eggs, and about 3/4 c. bread crumbs. Add salt and pepper to taste. Take the 1/2 bag of thawed corn and milk and gently pulse in a food processor until it looks like creamed corn. Stir this into first mixture. Pour into a greased casserole dish. Melt remaining butter and stir in more bread crumbs. Sprinkle on top of corn. Bake at 350 for about 45 minutes.