Had a lovely relaxed dinner before the kids had to run out the door again! We talked about the weekend, the week ahead and how good dinner was. Especially the Asparagus! Asparagus in the FALL? Whatever! It was so good and so tender!
Another tasty yummy at the table was the Macaroni and Cheese with Corn. This became a family favorite after one of the 4-H Wiener Roasts. A 4-H mom brought it and people kept coming to me asking if I knew who made it or what it was. Was it a cornbread pudding with cheese and corn in it? No, I think there’s macaroni in there! (It’s hard to dissect food by firelight by the way). It’s macaroni and cheese with corn? Really? Who brought it? No name on the dish, of course, so I had to do some detective work, but by the end of the evening I’d pinned down the person who had brought it and got the recipe from her!
And such an easy recipe it is! A dump recipe in the truest sense of the term. And the amounts are simply 1 of everything! It easily doubles too, if you can do the math. 😉
So, here it is, a fall classic at Momma T’s Table, with a nod to my friend Lara for bringing it to my attention.
1 Stick of Butter or Margarine
1 C. Uncooked Macaroni
1 Can of Whole Kernel Corn, drained
1 Can of Creamed Corn
1 C. Sharp Shredded Cheddar
Salt and Pepper to Taste
1. In the microwave, melt butter or margarine in a 9×9″ glass pan or 2 quart casserole.
2. Add the rest of the ingredients to the melted butter and stir until well mixed.
3. Cover with foil and bake at 350-degrees for 40 min.
4. Remove foil and return to the oven for 30 min.
5. Remove from oven and let cool a 10 minutes or so before serving.
This isn’t going to be your classic gooey cheese and pasta. It’s a little sweet and a little savory and a lot of good. It’s very close to another dish I’ve made with Jiffy cornbread mix and creamed corn that we call Supreme Creamed Corn. I’ve heard other people call it something else though. Whatever it you call it, it’s all good! Enjoy!