Father's Day 2016

Give me a piece of that bacon and corn casserole 

or I'll have to call "my boys".

 - The Dogfather.

Happy Father's Day everyone!  Abby Lab has gone back to sleep on the futon but we're going to share our breakfast with our wishes for a wonderful day to all of your Father's out there, whose children (and grandchildren in some cases) have benefited from all of your love and care.

My husband was charged with frying up the bacon, but I made a special breakfast casserole for him. It's one my Dad loves, for breakfast or dinner, a cross between cornbread and corn pudding and it was a hit, very moist and creamy with cottage cheese being the surprise ingredient.

Served with Amish Bacon and maple syrup, it made this man who has thoroughly enjoyed being a "dog Dad", a happy man.  We are cutting way back on our meat consumption and what we get is from local  small farmers who raiser the animals humanely.   This Amish bacon is a treat several times a year.

click on the photo to enlarge

Dad's Favorite Corn Casserole

In large bowl mix:
1 cup corn meal (I use Bob's Red Mill gluten free)
3/4 cup King Arthur's gluten free flour (or whole wheat Pastry flour, if you're not gluten sensitive)
3 Tablespoons sugar
2 tsp baking powder
1/2 teaspoon salt
pinch of Cardamon or Nutmeg

In medium bowl mix:
2 eggs, whisked
3/4 cup plus 2 Tablespoons buttermilk (or regular milk to which you've added 1 T. of lemon juice and let sit five minutes)
a drop of vanilla extract
1 cup low fat cottage cheese
1/4 bacon grease, melted (or butter or vegan spread, whatever you prefer)
1 cup canned cream corn (use rest of can for another meal)

Mix wet into dry ingredients and stir until blended.  Pour into a greased 8 x 8 inch baking pan.  Bake in preheated 375 F. oven for 40-45 minutes (until lightly brown around edges and  a toothpick comes out with moist crumbs, not wet, not totally dry). Cool slightly, then cut into squares to serve.