Scalloped Sweet Corn Casserole
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 8 servings.
This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa
Ingredients
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4 teaspoons cornstarch
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2/3 cup water
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1/4 cup butter, cubed
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3 cups fresh or frozen corn
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1 can (5 ounces) evaporated milk
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3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
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1/2 teaspoon plus 3/4 teaspoon salt, divided
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3 large eggs
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3/4 cup 2% milk
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1/4 teaspoon pepper
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3 cups cubed bread
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1 small onion, chopped
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1 cup Rice Krispies, slightly crushed
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3 tablespoons butter, melted
Directions
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1.
Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly.
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2.
In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish.
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3.
Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown.
Nutrition Facts
2/3 cup: 258 calories, 15g fat (8g saturated fat), 104mg cholesterol, 604mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 8g protein.
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