Editor’s Note: All week Liberty Nation is publishing a few choice recipes for your Thanksgiving table to add to the political arguments that accompany all American holidays. Today we have two side dishes that are sure to begin a nasty dialogue before the turkey is even out of the oven.

Bernie Sanders Corn Pudding

From the kitchen of: Leesa K. Donner

This tasty dish is named in honor of Bernie Sanders because it wobbles and shakes. It is a rather spineless dish but great for the Thanksgiving masses at your holiday table. I’ve never made this recipe and had any left over and often there is a fight as to who gets the last scrapings in the casserole.

So, if you want a popular Thanksgiving side dish, you’ll want to make The Bernie:


5 eggs (from Democratic “free range” chickens, of course)

1/3 Cup melted butter

1/4 Cup white sugar (this is not a micro-aggression)

1/2 Cup milk

4 T cornstarch

1 15 oz. can whole kernel corn

2 15 oz. can of cream-style corn



  1. Grease up a 2-quart casserole dish with butter.
  2. In a large bowl, slightly beat those eggs as if they were Hillary supporters.
  3. Add the melted butter, white sugar and milk.
  4. Whisk in the cornstarch.
  5. Finally, stir all three cans of corn. (Drain the regular can of any liquid first.) Blend and pour into the casserole dish.

Bake for 1 hour at 400 degrees F. If you double this recipe you will need more cooking time. Remove when it’s brown on the top and still wobbles but is “set.”


Susan “Cheesy” Rice

From the kitchen of: Nathalie deWolf

For cheese lovers everywhere, this traditional recipe makes a delicious Thanksgiving dish…especially when it is not spending its time lying through its teeth on Sunday morning talk-shows ( Oops. Sorry that’s the other Susan). Indeed, this dish is so popular at the Thanksgiving table that it now has $50m in the bank after a few years as a public servant (Sorry – wrong Susan again)

In any case, we are sure that this Susan Cheesy Rice side dish will delight your palette and become an annual family favorite.  Don’t forget when it comes to Susan Rice, “cheesy” is the operative word!


3 teaspoons of olive oil (slipperiness is very important to the Susan Rice dish)

2 medium onions

1 red bell pepper, chopped (or shredded like documents or deleted like emails))

2 garlic cloves, chopped

Long grain white or brown rice (this dish does not discriminate)

Half a pound of Velveeta Cheese

4 cups of chicken stock (supplied by the former Administration’s North Korea policy desk)

Chopped, fresh chives

Salt and freshly ground pepper to taste


  1. Heat oil in a large skillet over medium heat. Add onions, pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 10 to 12 minutes. Add rice and cook, stirring, until fragrant, 3 to 4 minutes. Add cheese and cook, stirring, until melted, 2 to 4 minutes. Add stock and cook until liquid is thickened and rice is soft, 18 to 20 minutes.
  2.  Season with salt and pepper. Serve topped with chives.


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Liberty Nation Staff

Liberty Nation Staff

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