I hope this finds you sipping sweet tea in the shade somewhere that makes you feel like a kid again. Isn’t that what summer is all about? Feeling unencumbered and inspired? I thought I’d keep it simple this month and share this recipe from a cookbook I helped edit in the 1990’s when we lived in Hong Kong. It’s a winner for BBQs and potlucks.
Have fun and enjoy this issue with ideas for nearby summer outings and maybe even a little inspiration!
Lea McMonigle’s Baked Corn Casserole
American Women’s Association of Hong Kong
South China Seasons Cookbook, Vol. II
1/2 cup margarine, melted
1 17 oz. can cream-style corn
1 1/2 cup corn- about 6 ears roasted in the husk for 45 min in a 450 oven or on the grill, husked and cut from cob, or 1 x 17 oz sweet kernel corn
8 oz sour cream
2 eggs, beaten
1 box Jiffy cornbread mix
Preheat oven to 350F. Mix all ingredients together in a casserole dish. Bake for 45 minutes. To prepare the night before, mix all except cornbread mix and add before baking.