My Mamas Scalloped Corn Food

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.

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.

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 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.

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.

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).