Granny West’s Corn Casserole

I bet you have heard of corn casserole recipes before, most of them call for Jiffy Corn Muffin Mix. There is nothing wrong with the mix but those usually turn out to be more like cornbread. This recipe is pure corn. This has a sweet but savory taste to it. My Granny West made this every year for Thanksgiving. I always wondered how she came up with it. My Granny West canned corn every year and I do too. Nothing like fresh corn canned at the peak of sweetness. It is very simple but very good. Two of my favorites at this time of year. You can put this casserole in the oven along with your other sides that bake at 325’. Most of my sides are baked at 325’. Makes life a little easier. I think we all need that sometimes. Give this a try.


Granny West’s Corn Casserole

4 cans cream style corn
4 beaten eggs
4 T All-purpose flour
1 t salt
1 t pepper
1 stick of melted butter
¾ cup of sugar
9x13 baking pan

Heat oven to 325’. Place all of your ingredients in a large mixing bowl. Stir well. When mixed place into a greased 9x13 baking pan and cover with foil. Bake for 1-½ hours or until set in the middle. I uncover mine the last 30 minutes and let it brown up a little.


This is just as good cold as it is hot. I like to eat it the next day straight out of the fridge.

Venison Stew

Around Beaty's Creek there are deer a plenty. Ransome is quite the deer hunter and he is very successful each year when he hunts. I grew up on venison and look forward to each year's bounty. This recipe is really good and is an easy recipe to fix in your crock pot or on top of the stove. I made this stew on the stove top because I was going to be home all day and could watch over it. You know me, definitely a soup watcher and stirrer. I like this with crusty cornbread but it would be equally good with some homemade biscuits. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds venison cut into small cubes-(soaked in salt water overnight, if needed)
3 cups flour
4 T garlic powder
4 T black pepper
4 T salt
1 T onion powder
Enough oil to coat bottom of stock pot
Enough water to cover venison
6 potatoes-peeled and cubed
5 carrots-peeled and sliced
1/2 bag frozen green peas

Mix flour, garlic powder, black pepper, salt, and onion powder. Now add in cubed venison and coat evenly. Heat oil in stock pot over medium heat and add venison a little at a time. You want to brown all sides of the venison and not over crowd it in the pan, at least a couple of batches worth. Once all is browned, add all of the venison back to your pot and cover with water. Cook over medium heat on the stove top or on high in a crock pot. I cooked mine for 5-6 hours on top of the stove and would cook it the same amount of time in a crock pot. Add in all your veggies the last hour for stove top cooking and the last 3 hours in a crock pot.