Grandmas Scalloped Corn Food

GRANDMAS SCALLOPED CORN

Steps:

• Combine all ingredients except cheese in large bowl.
• Pour into 8 X 12 casserole dish.
• Spread cheese over top.
• Bake at 350 for 55-60 minute.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

SCALLOPED CORN

Steps:

• Combine corn, eggs and salt.
• Put half of the corn mixture in the bottom of a well greased baking dish (I used a 9x9 pan)
• Place half of the cracker crumbs on the corn
• Repeat layers and pour milk over the casserole
• It says to bake slowly for about 30 minutes. I baked it at 350 F and it took about 35 minutes to firm up

MY G'MA'S BEST SCALLOPED CORN

Steps:

• Preheat oven to 350°F.
• Mix all ingredients and spoon into a greased 1-quart casserole dish.
• Bake uncovered for 35 minutes.

GRANDMA'S SCALLOPED CORN

Steps:

• In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

BETTER THAN GRANNIE'S CREAMED CORN

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

GRANDMA JOYCE'S SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Grease casserole dish.
• Saute the chopped onion in the 1/2 stick of butter or margarine.
• Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk.
• Add the sauteed onion and butter and pour into prepared casserole dish.
• Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top.
• Bake for 30-45 mins until top is golden brown.

GRANDMAS CORN CASSEROLE

Steps:

• Mix all ingredients together in a large bowl.
• Pour into a buttered 12 X 9 (I think that's the size, the card is faded) casserole pan.
• Bake at 350 for 35-40 minute or until center is set.

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.

GRANDMA ROBINSON'S SCALLOPED CORN

Steps:

• 1. Butter bottom of 9x13 pan. Cover bottom with drained corn. Cover with crumbled soda crackers. Dot with butter, cover with milk to almost top of crackers. Bake at 350 degrees until milk bubbles and crackers are browned.