#scalloped corn

[ledaskitchen]

[savetheplaneteatyourself]

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

[coloradore]

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

[donnettethomas]

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

[vgbeckett]

Minnesota Delights: Scalloped Corn

Minnesota Delights: Scalloped Corn

One of my favorite Thanksgiving or Christmas dinner recipes!

Scalloped Corn

2 cans Sweet Corn 2 cans Creamed Corn 2 Eggs 2 (8 oz.) Sour Cream 2 cup Shredded Cheddar Cheese 1 box JIFFY Corn Bread MIx 1 box Cajun Corn Bread Mix (I got mine at Aldi. The box is bigger than Jiffy.)

Prep Day: Combine ingredients in an a buttered ovenproof 9×13 casserole dish. You can prepare the corn mixture a day…

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[inthecaldron]

Aunt Ruby's Scalloped Corn

Ingredients:

1 15 oz. can creamed style corn

3 eggs, beaten

2/3 cup milk or half & half

2 T. sugar

2 T. butter, melted

1/4 cup flour

1/2 tsp. salt

In a medium sized bowl, beat the eggs and then add all the remaining ingredients.  Stir well until completely combined.  Pour into an 8x8 square baking dish and bake at 350 degrees uncovered for 1 hour.  Serves 4.

[elizabethbanks]

Scalloped Corn

from Holly Meyer

Ingredients:

2 10oz packages frozen corn (use white shoepeg corn if you can find it)

1/2 tsp salt 

pepper to taste

3/4 cup fine cracker crumbs

1 cup grated Cheddar cheese

6 tbsp butter

1 egg

1 generous tbsp sugar

2 cups milk

paprika

Directions:

Butter a 2 1/2 quart round casserole. Layer corn, salt, pepper, cracker crumbs, and cheese. Dot with butter; repeat. Beat egg and add sugar and milk. Pour over mixture. Bake at 350F for 45 minutes to an hour. Cover the casserole for the first 1/2 hour, then uncover and sprinkle top with paprika. Let stand at least 5 minutes before serving.

[doeswhatshewants]

Post-Thanksgiving Recipe Rumination

No, this recipe isn't fancy. It's not original. It's not anything I'm proud of. But I've been making it since I was a little gal, and eating it for the past ten years (I used to be really grossed out by it), and wanted to share this favorite Thanksgiving recipe of mine with you. It comes from my mother's mother, both of whom come from the midwest. I'm eating the last of it today, and will enjoy it immensely, but will not make or eat it again for another year, it's just that kind of thing.

Scalloped Corn

Layer one can of creamed corn.

Crumble at least half a sleeve of ritz crackers on top (you don't want it to turn out too soupy so more is better than less)

Sprinkle a few tablespoons of brown sugar on top of that.

Cut up butter evenly over the top of everything.

Repeat until your casserole dish is filled to the brim.

Bake at 350 for half an hour.