Scalloped Corn
This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe, and many other excellent ones from her mother. By the time this crowd-pleasing corn dish got around the table, my father, sister, brothers and I would have almost scraped it clean.
SERVINGS
|
6
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
60 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 4 cups fresh or frozen corn
- 3 eggs
- 1 cup milk
- 1 cup crushed saltines (about 30 crackers), divided
- 3 tablespoons butter, divided
- 1 tablespoon sugar
- 1 tablespoon finely chopped onion
- Salt and pepper to taste
DIRECTIONS
In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Yield: 6 servings.