2 tablespoons floor

There are some Thanksgiving-related traditions that I just don’t understand. The main one: Putting food inside the turkey to cook it. Turducken? Why? Turbaconducken? Why? Even in-the-bird stuffing — why? (I’m one of those people who doesn’t really like her food to touch on her plate, either.)

Other Thanksgiving traditions I do not like:

  • Bickering among family.
  • Deboning the bird. My mother insists that my high school and college experience working at Kentucky Fried Chicken makes me the perfect candidate for this. She is wrong.

But there are Thanksgiving traditions that I do like. Usually the food. Another blogger was looking for turkey day recipes; here’s one of my favorites for corn pudding. I’m not sure where the recipe really came from, but the copy my mother has was written out several years ago by my grandmother. The recipe calls for flour; after my grandmother wrote it, it called for floor. Every year we joke about scraping up 2 tablespoons of floor.

Corn pudding

  • 1 bag frozen corn
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 tablespoons floor (flour can be substituted)
  • 1/2 pound cheese spread
  • 1/2 cup milk
  • 2 eggs, beaten

Throw everything together, mix it up and bake for 30 minutes at 350 degrees. Or microwave it, which is what I usually do. I usually throw in some onion and green pepper too. Sprinkle a little cheddar cheese on top if you’re feeling fancy.