Seasons come and go, but one thing that stays the same in my family is corn casserole. It’s a treat during the holidays, but it’s also a perfect duplicate for a delicious end-of-meal bite served at our favorite Mexican restaurant, Jose Peppers, so we make it year-round. Sometimes called corn pudding, this corn casserole is beyond easy to make– seriously, you dump, stir, and bake… the end. That’s why it’s a staple in our house, because there’s no hassle!
Growing up, fall trips to Silver Dollar City were kind of a big deal. I mean, the Ozarks are just stunning in the autumn as it is– beautiful orange and red leaves, rolling hills, and just the smells of fall. One of those scents that I’ve tucked away in my memory is the wafting fragrance of the giant cast iron skillets of succotash… delicious squash, corn, chicken, and okra, all sauteed in the skillet with plenty of butter and served in bowls. It’s just one of those fall must-haves, and I was dying to replicate it at home when this year didn’t have a trip to Silver Dollar City in the cards.