This is an oldie but a goodie, Corn Patch Corn Casserole. I was thumbing through my recipes when I came across it and I don’t think I’ve made it for over 30 years. I thought I’d resurrect my recipe and try it again. See if my memories about how good this is are correct and all that.
How do I know about Brunswick Stew Virginia Style? Back in the ’70s, we went on one of the very few family vacations that didn’t include dogs (My Dad raised Goldens and showed extensively), probably to try to instill some sort of family bonding combined with patriotic zeal to renew our faith in Family, God, and Country.
So how do you all like your cornbread? Me, I’m a Northerner, through and through. I like mine light and fluffy and moist and in this instance, with a bit of a bite from jalapeno. It’s not too much heat, but just enough to make you sit up and take notice.
I know I’ve said it before. I don’t really “get” casseroles! Cook a bunch of good food, mix it together and recook it! But even I get how nice it is to pull a pan of hot, bubbly, and cheesy deliciousness out of the oven, plop it on the table and call “Dinner!” And when “Dinner” was this Sloppy Joe Casserole, everyone would come running, especially my son!
I was introduced to Corn Pudding late in life, I’m afraid, which is a bit of a shame because my down-home Old Time Corn Pudding is scrumptious, easy and really a nice side for anything barbecued or grilled. It’s also a really nice side for special occasions and holidays, too. Everyone will smile when they see Old Time Corn Pudding at the table.