Scalloped Corn
Scalloped Corn
This dish is as delicious as it is easy to throw together.
Once you make it a couple of times, you can really make it by feel.
Just understanding how the mixture should be will let you double, triple, or quadruple it without difficulty.
It’s also one that you can put in with a turkey or ham and easily adjust the time and temperature so it works with everything else you are cooking.
It turns out both my husband and I grew up on this dish, with slight variations. I will give you both of them and then tell you what I do as I kind of combine the two.
INGREDIENTS:
2 cans creamed corn
1 can kernel corn, drained
3 beaten eggs
Saltine crackers smashed (one single sleeve, Krispy brand preferred)
Evaporated milk (preferred Pet brand) just enough to moisten-approx ⒈／⒋-? cup)
1-3 TBSP butter, cut in small bits and kept cold
Salt and pepper to taste (go light on salt due to crackers being salty)
DIRECTIONS:
Preheat the oven to 350 degrees.
Mix corn, eggs, crackers, milk, salt, and pepper all together. Pour into a greased oven-safe dish. Dot top with bits of butter. Bake for 45 minutes.
Other family version (both are equally good, and I won’t pick a favorite)
INGREDIENTS:
3 cans creamed corn
3-4 beaten eggs (if using extra-large eggs, just three)
Saltine crackers, crushed (at least one sleeve, but probably at least 5-8 crackers from a second sleeve).
salt and pepper.
DIRECTIONS:
Preheat the oven to 350 degrees.
Mix the creamed corn, eggs, salt & pepper, and a sleeve of crushed crackers. If the mixture seems too dry, add another egg. If it seems too wet, add some more crackers.
Pour the mixture into a greased casserole dish. Top with remaining crushed crackers. Bake for about 45 minutes or till done.