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Special Scalloped Corn Recipe
Special Scalloped Corn Recipe photo by Taste of Home

Special Scalloped Corn Recipe

Read Reviews (5)
5 5
Publisher Photo
THE ADDITION of carrots and green pepper makes this a colorful dish, which also grabs attention at a potluck. (For these occasions, I double the recipe). This casserole is also great when you need to prepare a dish ahead of time. All you need to do is bake it before serving. -Mrs. J. Brown, Fort Dodge, Iowa
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1 can (14-3/4 ounces) cream-style corn
  • 2 eggs
  • 1/2 cup crushed saltines (about 15 crackers)
  • 1/4 cup butter, melted
  • 1/4 cup evaporated milk
  • 1/4 cup shredded carrot
  • 1/4 cup chopped green pepper
  • 1 tablespoon chopped celery
  • 1 teaspoon chopped onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 322 calories, 20 g fat (12 g saturated fat), 157 mg cholesterol, 941 mg sodium, 29 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese.
  2. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Special Scalloped Corn in Reminisce November/December 1999, p45

Nutritional Facts

1 serving (1 each) equals 322 calories, 20 g fat (12 g saturated fat), 157 mg cholesterol, 941 mg sodium, 29 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Special Scalloped Corn(5)

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MY REVIEW
Reviewed Aug. 21, 2009

thanks geema! This sounds really good!

p.s.  i didn't mean to post my question twice.  I'm technologically challenged!!!

MY REVIEW
Reviewed Aug. 21, 2009

Finally!!!!!!!!!   I guess if it doesn't work keep trying!!  LOL

MY REVIEW
Reviewed Aug. 21, 2009

I don't know for sure if you can use fresh corn BUT I found this recipe that is similiar for Corn Custard using fresh corn. Hope this is helpful.

 

Corn Custard Recipe

 

This easy corn custard recipe is made with fresh or frozen corn kernels, eggs, onion, cheddar cheese, and other ingredients.

 

Cook Time: 1 hour, 30 minutes

 

4 cups fresh corn kernels (about 6 ears)

 

4 eggs

 

1 1/4 cups milk

 

6 slices white bread, cut in cubes

 

2 cups shredded Cheddar cheese

 

1/2 cup chopped green onion

 

1/4 cup finely chopped onion

 

1/4 cup fresh chopped parsley

 

1 teaspoon granulated sugar, optional

 

3/4 teaspoon salt

 

1/4 teaspoon freshly ground black pepper

 

 

In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight.
Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.
Makes about 6 servings.

http://southernfood.about.com/od/corncasserolerecipes/r/bl30626d.htm

 

I tried 3 X to seperate the ingredients and so far they keep running together. Sorry

MY REVIEW
Reviewed Aug. 21, 2009

 

Would fresh corn work?
MY REVIEW
Reviewed Aug. 21, 2009

Is there a way to substitute fresh corn for the creamed?

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