Emily Kahler Rehberg

Baked Cream Corn
Rating: Unrated
Emily Kahler Rehberg's rating

I made a few changes based on other's reviews. I used 1.5 cans of creamed corn and one can of (drained) whole corn kernels. Also used about 4 tablespoons of flour and 1.5 tablespoons of cornstarch to try to prevent runny consistency described in other reviews. I also used heavy whipping cream rather than mild. Sprinkled in the spices noted in ingredients list but did not add nearly the quantity noted. I also added some chopped green onions for color and flavor. The one thing I would change is that I would have greased the bottom of the glass pan a little because the bottom did brown and get a little stuck. It was a big hit.

Make-Ahead Stuffing
Rating: Unrated
Emily Kahler Rehberg's rating

I used sourdough bread crumbs. The only thing I added different from the recipe was about 1 cup of chopped fresh mushrooms. I have had a TON of compliments. AND I have made it ahead both times!