I wanted to share with you a special holiday tradition for my family. Scalloped Corn! This delicious corn casserole is a big hit and is big enough to feed a large crowd.
My family has this recipe on all the major holidays and even for occasional family dinner. I actually don’t remember a holiday when we didn’t have this recipe and growing up I remember my mom making this dish and how wonderful the house smelled. Now, since my mom is in charge of preparing the majority of the meal I have taken over making the scalloped corn. This dish is a little complicated and has several steps but in the end it is totally worth the time.
Ingredients:
- 2 cans of corn
- 1 can of creamed corn
- Dried minced onion to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon dry mustard
- dash of pepper
- 1 1/2 cups milk
- 2 eggs slightly beaten
- 2/3 cup cracker crumbs (Ritz or similar cracker) – Crush 2 rolls of Ritz, reserve the 2/3 for the crust and put the rest in the corn.
- 2 tablespoon butter melted (for crust)
Directions:
- Pre-heat oven to 350 degrees
- Melt 4 tablespoons of butter with minced onion in 2 quart saucepan
- Remove from heat
- Stir in flour, salt, paprika, and mustard
- Cook over low heat, stirring constantly until mixture is bubbly
- Remove from heat
- Gradually stir in milk
- Heat to boiling, stirring constantly
- Boil and stir for 1 minute
- Stir in corn, eggs, and extra cracker crumbs
- Pour into greased 2 quart casserole
- Mix cracker crumbs (2/3 cup) and 2 tablespoons of melted butter and sprinkle over corn.
- Bake for 1 hour or until knife inserted into center comes out clean
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