Editor’s note: This reader recipe is an online addition to our November 2020 cover story, “Taste and see.”
Corn dish
By Ralph K. Livdahl, retired ELCA pastor
At 96 years of age, I still enjoy cooking, baking and eating.
As I child I enjoyed seeing the cast iron kitchen range open up its belly and deliver us cinnamon rolls, jelly rolls, pies, buns or freshly baked homemade bread. Going down the cellar steps, one could see shelf after shelf of home-canned meats and vegetables.
Out in the garden behind the house there was much to be found that made its way into the kitchen—cherries, gooseberries and rhubarb for making jellies, jams, sauce and pies. Not having electricity made it imperative to do as much canning of our produce as possible. In the wintertime our freezer for preserving meats was a cistern void of water, perfect for refrigeration when the temperature was often zero degrees for weeks at a time.
Today I have a “working kitchen.” My saucepans and frying pans hang on my kitchen walls so I can reach them readily. I enjoy calling people in for a meal.
Macular degeneration is something you don’t want. So here is a recipe for you: Make your own recipe book. I did. I used cardstock paper and printed the recipes in a large font. I put each sheet into a plastic envelope for easy use in the kitchen.
This corn dish keeps well in the refrigerator if you have leftovers. It’s great for potlucks, family gatherings and more.
Ingredients
1 cup butter
1 small onion, chopped
1 small green pepper, chopped
1 can whole-kernel corn
1 can cream-style corn
1 box of Jiffy corn muffin mix
1/2 cup milk or sour cream
1 cup grated cheese
Instructions
- Mix the whole-kernel corn, cream-style corn and Jiffy corn muffin mix.
- Sauté the chopped onion and green pepper in butter.
- Combine the cooked onions and green pepper with the corn dough.
- Mix together with milk or sour cream and a cup of grated cheese.
- Pour the entire mixture into a 9-by-13-inch greased baking dish.
- Bake at 350 degrees for 45 minutes.
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