…such a waste of time!

When families dine together on a regular basis the payoffs are enormous. But the kids are not, one of the main benefits of family dinner is that kids are less likely to become overweight or obese. Studies have shown that kids perform better in school, they are less likely to use alcohol or drugs, and they suffer from less depression.

It is important to us that we have as many family dinners as possible. Some nights can be difficult as my husband works late. He is often ushered directly to the table from the door. But the timing challenges are worth it; we talk about our day and laugh as a family. We cherish this time together.

Or so I thought.

Recently my daughter said. “Can’t I just eat before Daddy comes home? Sitting at that table is such a waste of time. If I had already eaten I could say ‘Tag, you’re it’ to Daddy the second he walks in the door and we could just play, play, play. Not just sit there and waste time.”

As much as she sees this as a waste of time, we do not. So we had to find a way to include both family dinner and playtime.

So the nights my husband is home too late to play after dinner, I take over the role as playmate before dinner. But that cuts into my cooking time, so I need to make something fast.  That is one of the reasons I love this Corn Bread Casserole recipe. I timed myself and I can prepare it in three minutes. Not only is it fast, but it is easy and you probably already have everything in your pantry. Plus it is a yummy comfort food.  I am not a fan of using canned vegetables and when I have more time I use fresh corn and heavy cream instead.  But when time is short and“tag, you’re it” must be played, I use the canned corn.

Enjoy the Corn Bread Casserole and enjoy your family dinner.

Corn Bread Casserole

1 can (15.25 oz.) creamed corn

1 can (15.25 oz.) whole corn

1 stick (1/2 cup) butter, melted

1 egg, beaten

8 oz. sour cream (I use reduced fat)

1 pkg. (8.5 oz.) corn muffin mix

1.       Preheat the oven to 350 degrees.  Lightly coat a 2-quart square cooking dish.

2.       Mix together the creamed corn and the whole corn – do not drain the whole corn. Add melted butter, the beaten egg, and sour cream and mix together well. Lightly stir in the muffin mix.

3.       Pour into baking dish. Bake for 60 to 70 minutes or until firm in center.