Several years back, when we were living in Japan (my hubby was military and he/we were stationed there), we had a friend Thanksgivings every year while living on island. When you are military, you frequently spend the holidays with military friends who are in the same situation as you. There is no way to get home for every holiday, so you make the best of it and your friends become your family.
The friend Thanksgiving was pot-luck style with everyone bringing something to share. The host made the turkey, gravy, stuffing and a side. The rest of us had to contribute an item or two to the meal.
This was a lot of fun for us (and I suggest doing it sometime if you get the chance). If you can get together for a pot-luck meal with friends that are not necessarily from your same little corner of the world you are in for some fun!
I’m from Minnesota and so is my husband. It may have never crossed your mind before, but there are different ways to prepare the sweet potatoes, the corn, the mashed potatoes, the green bean casserole, etc… Getting together pot-luck style for a meal or Thanksgiving feast allowed people to bring their version of the holiday food. This proved to be quite an experience. Our friend group included people from Tennessee, Ohio, Texas, California, Oregon, Florida, and us from Minnesota.
The host of the friend Thanksgiving actually made this cinnamon corn. Walking through the buffet of food that was set up, I took a tiny scoop of this as she had told me it was “cinnamon corn.” I will admit, I wrinkled up my nose a bit and thought, cinnamon and corn together? That doesn’t sound appealing, but I will try it.
WOW! I was wrong. It’s amazing. To fast forward a bit, my hubby has been out of the military for a couple years now. We now always go to his auntie’s house for Thanksgiving. I brought this for the first time to his auntie’s house 3 years ago. Two years ago, my daughter had had some medical stuff come up right before Thanksgiving so I was told to not bother stressing out about bringing the corn. Let me tell you, I had some disappointed family members and they let me know. Last year I brought it again and was pretty much told that my job every year is corn and caramels. Ok then. I can handle that.
So, you might be curious what cinnamon corn tastes like. It’s definitely different then your typical corn casserole. It is sweet and it’s almost candy-esk. I will promise you it will be worth it if you try it.
6 T. Butter
1/2 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 cans corn
1 tsp. cinnamon
1. Preheat oven to 350 degrees F. Grease 1.5 quart dish. (Tip: Use your slow cooker insert to cook the corn in, then transfer the cooked corn into the base and keep warm).
2. Melt butter, add sugar. Add flour, stirring well. Add evaporated milk and corn. Place in your baking dish or slow cooker glass insert.
3. Bake for 1 hour, stirring once at about 1/2 hour. Remove from oven and stir in cinnamon. Serve or place in slow cooker base and set to “warm.” Serve when ready to eat.
Happy Thanksgiving! What are your favorite traditional recipes? I’d love to hear about them!