Blueberry Corn Casserole

 

Elevate your next meal with this unique and delicious Blueberry Corn Casserole, a light and flavorful side dish that’s a standout at any gathering. This recipe takes it to new heights with the inspired addition of fresh blueberries. These little bursts of subtle sweetness add a unique, delightful twist without overpowering the dish, making it a perfect complement to barbecues, picnics, or potluck events. Whether it’s a summer cookout or a cozy holiday feast, this casserole’s airy texture and vibrant flavors will leave your guests asking for seconds—and the recipe!

 This Blueberry Corn Casserole is easy to whip up and guaranteed to impress. The combination of golden cornmeal, creamy corn, and juicy blueberries creates a harmonious balance that’s satisfying yet won’t weigh you down. Ready to bring a crowd-pleasing side to your table? I cut the recipe in half, and as you can see, it turned out beautifully. Blueberry Corn Casserole

Adapted from Miz Helen’s Country Cottage

 1½ c. cornmeal

1 t. baking powder

½ t. baking soda

1 t. salt

4 large eggs, beaten

1 c. whole milk

2 14.75-oz. cans creamed corn

1 stick butter, melted

1½ c. fresh blueberries (divided)

 Preheat your oven to 350°F and lightly spray an 8” x11” baking dish with PAM.

 In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Stir in the beaten eggs and milk until well combined, then add the creamed corn and mix thoroughly. Pour in the melted butter and stir until fully incorporated. Gently fold in 1 cup of fresh blueberries, reserving the remaining ½ cup for garnish.

 Pour the mixture into the prepared baking dish and bake for 1 hour, or until golden and set. Let the casserole rest for a few minutes before serving. Garnish with the remaining blueberries and fresh mint for a vibrant finish.

 This Blueberry Corn Casserole is more than a side dish—it’s a celebration of simple ingredients and bold flavors. Serve it at your next gathering and watch it become a new tradition!

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Potato Salad Perfection

 

The late Mr. O-P was a big fan of potato salad. As he did all of the grocery shopping, every week he would invariably come home with a container. He preferred to enjoy potato salad with his sandwich at lunch rather than any type of chip, potato or otherwise, and, after a while, I tended to agree with him.

 Today, because I’m having ribs for dinner, I decided to make a big batch of potato salad to enjoy not just this evening, but for the coming week. I wanted to try something new, so this is a riff on Ina Garten’s potato salad that always gets rave reviews, not only for taste, but for her unique way of cooking the potatoes. I was not able to get fresh dill (it’s obviously being held hostage somewhere, and that place is a place I cannot find), so I had to make do with dried. I also like more crunch in my potato salad, so I doubled up on the vegetables, and threw in some hard boiled eggs. The end result was, in my opinion, potato salad perfection.

Potato Salad Perfection

Adapted from a recipe by Ina Garten

 2 1.5-oz. bags Melissa’s baby red potatoes

Kosher salt

1 c. Duke’s mayonnaise

¼ c. buttermilk

  2 T. Dijon mustard

 2 T. whole-grain mustard

1 T. red wine vinegar

2 T. dried dill weed

1 t. kosher salt

1 t. freshly ground black pepper

1 c. chopped celery

1 c. chopped red onion

4 hard boiled eggs, chopped

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, vinegar, dill, salt, and pepper; set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending upon their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour dressing over them to moisten. Add the celery, red onion, and eggs. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Season to taste, if necessary.*  Serve cold or at room temperature.

 *At this point in her recipe, Ina called for an additional 2 teaspoons of salt and 1 teaspoon of pepper. I didn’t think it needed either. Gee, Ina, can you say hypertension?

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