Countdown to Thanksgiving – Kelly Sheahan

We always look forward to spending time with Aunt Carolyn and Uncle Ronnie. They are wonderful hosts with plenty of good food and wine on hand. Aunt Carolyn is an accomplished cook. Before the Internet became such a valuable resource, she provided me with useful tips and answered emergency holiday cooking questions like, “How do I fix my lumpy gravy?” or “What’s a good substitute for marjoram?”

Years ago we had Thanksgiving dinner at their home. We devoured a spread of traditional dishes including Aunt Carolyn’s corn casserole.  I’ve been serving it to my family ever since!

Aunt Carolyn’s Corn Casserole

Serves 4

  • 1 cup whole kernel corn
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 2 eggs beaten
  • ¼ green pepper, chopped
  • ¼ red pepper (or pimento), chopped
  • 2 teaspoons melted butter
  • 2 cups shredded cheddar cheese


Combine all ingredients in a greased casserole. Bake at 350° for 45 minutes.