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Tailgate Thursday - Iowa (Pigs and Corn) Edition

What is there to say about Iowa?  Their uniforms look like the Steelers;  plus.  They keep beating Penn State; minus.  Lots of pigs, and by extension, ribs and bacon, big plus.  Ethanol subsidies…minus, I think.  Moving on….

 I did ribs on the blog last summer, but Mel’s recipe for them can be found here.  I’m going to focus on the sides today.  The corn casserole will change your life.

Pigs and corn, pigs and corn, the things I like about Iowa are pigs and corn...

Corn Casserole

Ingredients:

2  16 1/2-ounce cans cream-style corn

3  17-ounce cans whole-kernel corn, well-drained

2  cups heavy or whipping cream

4  jumbo eggs, beaten

1/2  cup Wondra quick-mixing flour for sauce and gravy

2  tablespoons sugar

1/2  teaspoon sea salt

1  teaspoon white pepper

no-stick cooking spray

Step 1.  Spray a 3-quart casserole dish with no-stick cooking spray.  In a very large mixing bowl, using a large rubber spatula, thoroughly combine all of the ingredients, then transfer the mixture to the prepared casserole dish. Bake, uncovered, on center rack of preheated 350 degree oven, about 1 hour.  Casserole will be golden brown and puffed up throughout.

 

 

 

Bacon Baked Beans

Ingredients:

1  40-ounce can butter beans (limas), well-drained;

2  28-ounce cans pork & beans, your favorite brand, undrained;

8-10  ounces, thick-sliced, hickory- or maple-flavored bacon, fried, drained and chopped;

4  ounces diced yellow or sweet onion;

1  cup ketchup;

1/2  cup pure maple syrup;

4  tablespoons yellow mustard;

1/2 teaspoon coarsely ground black pepper;

no-stick cooking spray.

 

Step 1.  Now, feel free to fry your bacon the way you normally do, in a skillet, then clean up all the spattery mess, or: follow my recipe for Crispy Oven-Roasted Bacon. Drain and chop the bacon into chunky, bite-sized pieces, about 1/2"-3/4" long.

Step 2.  Spray a 3-quart casserole dish with no-stick cooking spray.  In a very large mixing bowl, using a large rubber spatula, thoroughly combine all of the ingredients, then transfer the mixture to the prepared casserole dish.

Bake, uncovered, on center rack of preheated 350 degree oven, about 1 hour.  Beans will be bubbly and lightly browned. Remove from oven and allow to rest 15-30 minutes prior to serving.

 

 

As always there is more food, commentary, pictures and instructions over at Kitchen Encounters.  Also, if any of you folks have made any of these recipes over the past few weeks we’d love to have some feedback in the comments about what worked, what didn’t, what you changed and what you kept the same.  Plus, I’m sure my Mother and I will have another disagreement in the comments section this week too, so there is that to look forward to.

Fine, here is a picture of the ribs...

 

Beat Iowa.  Sweet Jesus in heaven, beat Iowa.  Please?

 

 

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