Deluxe Scalloped Corn Food

OLD-FASHIONED SCALLOPED CORN

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

EASY SCALLOPED CORN

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

SCALLOPED CORN

Steps:

• Heat oven to 350°F
• Sauté onion in butter until golden.
• Blend in flour and seasonings. cook until bubbly. remove from heat.
• Gradually add milk, bring to boil. boil 1 minute stirring constantly.
• Remove from heat & add corn & egg.
• Pour into 1 quart baking dish.
• Top with buttered cracker crumbs. (I butter enough whole crackers to cover the top of the dish then break them up and sprinkle on top).
• Bake 20 to 30 minutes.

DELUXE SCALLOPED CORN

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
• In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
• Pour into baking dish.
• Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
• Sprinkle cracker mixture over corn.
• Bake for 35-40 minutes until crackers are golden brown.

SCALLOPED CORN DELUXE

Steps:

• Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups. Heat oven to 350℉ (180℃). Melt 2 tablespoons butter or margarine in 8-inch skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. Pour in un-greased 1-quart casserole. Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes.

DELUXE SCALLOPED CORN CASSEROLE

Steps:

• 1. Beat eggs, stir in other ingredients.
• 2. Pour into buttered 1 quart (950 mL) casserole dish.
• 3. Bake for approximately 1 hour at 325degF (162.77degC) until set and knife slides out dry.

DELUXE SCALLOPED CORN

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly.