This recipe makes a light (and dairy free) corn casserole. Skip the boxed mix and control your own ingredients!
I am all about inclusion. Is that because I have a disabled kid? Because I love people who are LGBTQ? Because I share meals with folks who have different eating styles? Because I have lived in a country where I was a minority? I dunno. The result is that I strive to make everyone feel welcome at my table.
That doesn't mean I choose the lowest common denominator. My octogenarian house is accessible for my son but not for his sled hockey teammates. I won't plan an entirely meatless Thanksgiving meal for the lone vegetarian at the table--but I will choose vegetable stock over chicken stock in stuffing or in my
Silken Turnip and Potato Soup so that more of the dishes on offer are appropriate for the folks who come together to share the meal.
This recipe came about because of two things: my conflicting desires to have a lot of side dishes
and a small batch Thanksgiving, coupled with my neighbor hosting her extended family for the holiday and having less control over the food on her table. Her son has a severe dairy and nut allergy, and even well-meaning relatives don't always think it through.
"There's no milk or nuts in these Rice Krispie Treats!" "Did you butter the pan?"
"Yes! Oh . . . I didn't think of that."
Since I was thinking it through, and wanted the challenge of re-imagining a corn pudding without using a box of corn muffin mix, I offered to bring over a dairy free corn casserole for her table.
I figured I could divvy the mixture between 2 dishes so that we'd get variety in our side dishes while she'd get another dish that she knew was safe for her son.
