VALDOSTA — Last Thanksgiving, Polly Douglass, co-owner and stylist at The Hair Studio, made sausage cornbread dressing for the family dinner of two of her clients, Claire Spriggs-Marrs and her sister, Marie Wood.

“They all loved it,” she said. “Now, they’ve asked me to make it every Thanksgiving. What a compliment from two wonderful cooks and friends who have mentored me through the years.”

Douglass learned how to cook from her parents, Joanne Christy and the late Ralph Christy of Valdosta; her aunts, Berta Davis of Thomasville and Ruth Davis of Cairo; and for the last 15 years, from Spriggs-Marrs and Wood.

“For our birthdays and special occasions at The Hair Studio, we cook our special recipes and share with our clients. Everyone looks forward and enjoys sampling the recipes.

“I love to cook country fried steak and gravy with homemade mashed potatoes, lasagna and anything Mexican. I also love Thai food. But, at this time, I’ll just leave the Thai cooking to my friends who do it best, James Mulgrew and Nong Utley of Valdosta.

Douglass, who was born at Moody Air Force Base, graduated from Valdosta High School and Farrah’s Beauty School in Charleston, S.C.

She calls herself a “gamer.”

“I love to play poker, golf, darts, you name it. I say I’m not a master of anything but competitive at everything.

“I’m in a Bunko group of 12 great girls. We cook and have theme parties and try to outdo each other.”

Douglass says she’s “still looking for Mr. Right ’cause I have found a bunch of Mr. Wrongs.”

She has a grandson, 5-year-old Garrett Slocumb of Valdosta, and a daughter, Logan Smith, who also loves to cook.

The dish Douglass prepared for our corn page, Mexican Corn Casserole, was one Spriggs-Marrs found in a magazine called “Cook’s Country.”

“My Mexican Corn Casserole was an alternate in this year’s VDT Cook-off. I’m proud to be asked to share this recipe now, since I didn’t get to prepare it in the cook-off.”

Wood and sister Ellen McCarthy, who both tasted the dish, agreed it is a keeper. Just don’t let the hot sauce be an optional ingredient, they said. It gives the kick that would make Chef Emeril Lagasse proud.



Mexican Corn Casserole

4 eggs

2 cups frozen, whole-kernel corn

2 cups frozen, cream-style corn

1 1/2 cups cornmeal

1 1/4 cups buttermilk

1 cup unsalted butter, room temperature

8 ounces chopped green chiles

2 medium Vidalia onions, chopped

1 teaspoon baking soda

3 cups shredded cheddar cheese, divided

sweet red pepper rings for garnish

Preheat oven to 325 degrees. Grease a 13x9x2-inch baking dish. Beat eggs in a large bowl. Add kernel corn, cream-style corn, cornmeal, buttermilk, butter, chiles, onions and baking soda, and mix well. Stir in 2 cups of the shredded cheese. Pour mixture into baking dish. Bake, uncovered, for 60 minutes. Top with remaining 1 cup cheese. Let stand 15 minutes before serving. Garnish with pepper rings. Makes 12 to 15 servings. One teaspoon of hot sauce may be added if you prefer it a little more spicy. It adds a good flavor.



Double Corn Dressing

This is a great side dish with chicken, turkey or pork and is very easy.

1 (12-ounce) package unseasoned stuffing cubes

1 medium onion, finely chopped

1/2 each, green, sweet yellow and red pepper, chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 eggs, lightly beaten

1 (15-ounce) can whole kernel corn, drained

1 (14-ounce) can cream style corn

1/2 cup butter, melted

1/2 to 1 cup chicken broth

In a large bowl, combine the stuffing, onion, sweet peppers, and seasonings. Add eggs, corn and butter, toss to coat. Stir in enough broth to achieve desired moistness. Spoon into a greased 3-quart baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown. Serves 16.

— Lydia Keene, Valdosta



Oven-Fried Cream Corn

This is a delicious dish. It tastes like old-fashioned fried corn but in a fraction of the time.

2 packages of frozen-style cream corn

1/2 cup vegetable oil

3 teaspoons black pepper

2 teaspoons salt

1 cup all-purpose self-rising flour

1 stick Blue Bonnet butter

You will need a large-size casserole baking dish. Mix all the ingredients in a large bowl, and stir gently. Make sure the cream corn is thawed. Pour the mixture in a large baking dish, and bake for 20-25 minutes at 400 degrees.

— Rachel Paytee, Valdosta



AN A-MAZE-ING PLACE

Runs through Nov. 15.

Hours: 6 p.m.-midnight Fridays; 4-10 p.m. Saturdays; 2-7 p.m. Sundays.

Where: Old Clyattville Road, off I-75’s Exit 13.

Admission: $8, adult Cream of the Crop corn maze; $6, children’s Sweet Nibblet corn maze; $3, hayride; refreshments.

More information: Visit the Web site www.anamazingplacevaldosta.com; or call (229) 740-2346.



CORN-FUSING MAZE

When: The maze is opened to the public, 6-9 p.m. Fridays; 1-9 p.m. Saturdays; starting this Friday through Nov. 14. Open Mondays through Thursdays and Sundays to groups making advance reservations.

Where: From Valdosta, take Highway 41 North off North Valdosta Road; turn left onto Union Road; turn left onto Franks Creek Road, past the overpass look for the maze on the right.

Tickets: $7, adult; $5, children, 3-12; free, children under 3. $6, military adult; $4, military child. $1 off prices for groups of 15 or more.

More information: Call 300-0185; or visit http://www.cornfieldmaze.com/sites.php?ID=&username;=gahahira