Moms Scalloped Corn Food

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.

SCALLOPED CORN

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.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

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.

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.

MOM'S SCALLOPED CORN

Steps:

• Preheat oven to 350°F.
• Into a large oven-proof dish (casserole or baking pan), stir together the corn (drained), onion, crushed saltines, beaten egg, salt, pepper and butter.
• When adding the milk, slowly pour it in until you just start to see it come up to the surface of the other ingredients. Add no more than that, or you will get corn soup. :) Then give it one last stir.
• Bake for 30-45 minutes or until lightly golden on top.
• Cool for 10 minutes before serving & enjoy!

MOM'S SCALLOPED CORN

Steps:

• Preheat oven to 350.
• Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
• Bake for 30 minutes.

MOM'S SCALLOPED CORN

Steps:

• Preheat oven to 350°F.
• Spray non stick spray in 8x8 inch casserole dish.
• Dump corn and egg in dish, mix.
• Pour milk over corn and egg
• Crush saltine crackers over mixture until it is not very runny, mix in with corn mixture.
• Slice butter and lay over top of mixture.
• Sprinkle desired amount of brown sugar over butter (I put a good amount on).
• Cook for about an hour or until brown sugar is no longer runny on top.

MOM'S SCALLOPED CORN

Steps:

• Preheat oven to 325 degrees F.
• In large mixing bowl mix together the whole corn (do not drain), creamed corn, eggs, sour cream, butter and Jiffy cornbread mix.
• Spray 9x13 baking dish with non-stick cooking spray and pour mixture inches.
• Bake for 35 minutes.
• Top with Swiss Cheese and return to oven for an additional 10 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.

SCALLOPED CORN WITH VEGETABLES

Steps:

• In a large bowl, combine the first 11 ingredients. Spoon into four greased 8-oz. baking dishes. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 25-30 minutes or until set.

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.

MARY MOM'S SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees.
• Finely crush one sleeve of saltine crackers.
• Beat egg.
• Combine crackers, egg, corn, and milk.
• Add salt and pepper to taste.
• Spray casserole dish with cooking spray; pour mixture into dish.
• Either place random dabs of butter on top or melt butter and pour over top.
• Bake for one hour.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

MY MAMA'S SCALLOPED CORN

Steps:

• Grease a 2 quart casserole dish.
• Pour in the 2 cans of cream style corn.
• Slightly beat the 3 eggs and mix into the corn.
• With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
• Mix together well.
• Dot the top with butter.
• Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).