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THE EXCHANGE: 11.17.21


During this week’s edition of The Exchange a cornucopia of a show featuring a wide range of information surrounding the holiday of Thanksgiving. Siouxland Public Media is thankful for the following guests who helped with the show hosted and produced by Mary Hartnett and Sheila Brummer.

In order of appearance:

Chef Mike Gasaway – Western Iowa Tech Community College Culinary Arts Instructor

Renee Swears – Human Services Specialist with Iowa State Extension and Outreach in Woodbury County

Mike Brown – Student Activities and Alumni Coordinator at Western Iowa Tech Community College and host of Siouxland Public Media’s “Moonwalk Radio”

Tara-Rose Groberski – Butterball Turkey Line Expert

Jacob Wanderschied – Food Bank of Siouxland

Karen Mackey – Sioux City Human Rights Commission Executive Director

Sikowas Nobiss – Great Plains Action Society

Siouxland Public Media Intern Carolyn Lien and students from the Sioux City Community School District's Career Academy

Cynthia Donovan – Underwriting Assistant for Siouxland Public Media and food guru

Kayla Kellen – Director of Dance at The Arena Sports Academy

Darrel Fickbohm – Actor with the Flower and Flame Project and star of “A Christmas Carol”

Flower and Flame

Corn Pudding Casserole Recipe from Southern Living:


· 4 large eggs

· 2 1/2 cups half-and-half

· 2 (15-oz.) pkg. frozen corn, thawed

· 8 ounces fontina or Swiss cheese, shredded (about 2 cups)

· 1/2 cup grated yellow onion (from 1 large onion)

· 6 tablespoons all-purpose flour

· 2 teaspoons minced garlic (about 2 garlic cloves)

· 2 tablespoons chopped fresh chives, plus more for garnish

· 1 tablespoon chopped fresh thyme, plus more for garnish

· 2 teaspoons kosher salt

· 1 teaspoon black pepper


· Step 1

Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.

· Step 2

Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives.

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