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Wednesday, August 24, 2016

Scalloped Corn


Scalloped Corn is a delicious side dish for your family meals or gatherings.  Sweet yellow corn is baked in a creamy cornmeal base with just a little tang from the sour cream.  Serve piping hot from the oven for best eating enjoyment.

I've had this recipe for ages.  Don't know where I got it but it was clipped from some magazine or other years ago.  The original recipe called for a box of Jiffy Corn Muffin Mix but that particular brand and size is a scarce commodity where I live so I've substituted a homemade base (which anyone knows is way better, anyway you make it).

It's a bit early for Thanksgiving, but this would be a perfect side dish to serve at that time.  But, may I say, don't wait until October or November for this delectable dish.  Serve it for any gathering or potluck you may be asked to bring along a hot dish.  Your family and friends won't be disappointed

This Scalloped Corn takes two kinds of corn.  Corn kernels come frozen, which is very convenient for measuring, and in cans.  I prefer the flavour and ease of the frozen corn.  Of course, if you are blessed with fresh corn, use that instead!  The other, cream-style corn, usually comes in a can but if you make your own (which I have never done) I'm sure you can use that as well.  

This is very easy and comes together in just minutes.  If you prefer a less sweet casserole, just decrease the sugar.  Myself, I like it just the way it is. 

Be sure to serve this piping hot from the oven.  You'll love it!


Scalloped Corn
½ cup butter, melted
2 eggs, beaten
1½ cups kernel corn, frozen or canned, drained
1 cup sour cream
2 cups canned cream-style corn

⅔ cup flour
½ cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder 
¾ teaspoon salt

Preheat oven to 375 degrees.  Grease or pan spray an 8x12-inch baking dish.  

Drain or thaw the kernel corn.  In a large bowl, combine the melted butter, beaten eggs, kernel corn, sour cream and cream-style corn.  In a separate bowl mix together the flour, corn meal, sugar, baking powder and salt.    Combine the dry and wet ingredients together in the larger bowl.  Don't beat the batter; stir gently. Pour mixture into the prepared baking dish.  Bake in preheated oven 35 to 40 minutes or until lightly browned.  

Serve piping hot.  Makes about 8-10 servings.


Mix the wet ingredients together, including the corn.  Mix the dry ingredients together until well combined.  Combine all ingredients together, stirring lightly until everything is well mixed.  Pour the batter in the prepared baking dish.

 Bake at 375 degrees about 35-40 minutes, until golden brown.


Fresh from the oven the casserole resembles corn bread but don't be fooled.  The inside is creamy and delicious.


Slightly crunchy edges make the sides especially desirable.


Scalloped Corn serves up neatly from the baking dish.


Scalloped Corn makes a delicious and hearty side dish.  It could also be a main lunch dish served with a salad. 

 Delicious, creamy and sweet Scalloped Corn!



2 comments:

  1. Could adding diced ham or bacon work with this or would it make it too dry?

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    Replies
    1. I think that would work. I don't think the addition of ham or bacon would make it dry as both products are quite fatty. This is just a guess as I'm vegetarian. :)

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