A RECIPE FOR SCALLOPED CORN RECIPES

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SCALLOPED CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Scalloped Corn Recipe: How to Make It - Taste of Home image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. —Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

SCALLOPED CORN RECIPE (WITH BUTTERY CRACKERS) | KITCHN



Scalloped Corn Recipe (with Buttery Crackers) | Kitchn image

This tasty side dish is so easy, it only requires frozen corn and a handful of basic ingredients.

Provided by Olivia Mack McCool

Categories     Dinner    Side dish    Casserole

Total Time 3600S

Prep Time 900S

Cook Time 2700S

Number Of Ingredients 8

2 (16-ounce) bags frozen corn kernels
5 tablespoons unsalted butter, divided
3 large eggs
1 1/2 cups half-and-half
1 tablespoon granulated sugar
2 teaspoons kosher salt
1/2 small yellow onion
32 butter crackers, such as Ritz, divided

Steps:

  • Thaw 2 (16-ounce) bags frozen corn kernels according to package instructions.
  • Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-cup baking dish, such as a 9-inch square or 9x13-inch oval, with 1 tablespoon of the unsalted butter.
  • Place 3 large eggs, 1 1/2 cups half-and-half, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt in a large bowl and whisk to combine. Add the corn and stir to combine.
  • Prepare the following, adding each to the bowl of corn as you completely it: Mince 1/2 small yellow onion. Crush 16 of the butter crackers with your hands. Stir to combine.
  • Transfer to the baking dish and spread into an even layer. Bake for 20 minutes. Meanwhile, make the topping.
  • Place the remaining 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 45 seconds. Using your hands, crush the remaining 16 crackers into the butter, then stir to combine.
  • When the corn is ready, top evenly with the buttered cracker crumbs. Bake until the crackers are golden brown and the edges of the baking dish are starting to brown, about 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : SaturatedFatContent 9.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.2 g, SugarContent 8.6 g, ServingSize Serves 8, ProteinContent 8.8 g, FatContent 19.2 g, Calories 371 cal, SodiumContent 477.0 mg, FiberContent 3.3 g, CholesterolContent 0 mg

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