Baked Corn Casserole

When we serve this dish at holiday or birthday feasts, it’s almost always the first pan emptied, no matter what else we make – comfort food at its finest. It’s been on the table for birthdays and Easter, Thanksgiving and Mother’s Day. And of course our Amish vs. Cyborgs parties, since it is good old-fashioned farm eating.

This specific recipe is from my mom’s old Betty Crocker cookbook: it’s a “smothered vegetables” dish, obviously less healthy than simple steamed vegetables, but since it’s done from scratch with flavorful veggies and seasonings, the result is worth the time and a few extra calories.

Scalloped Corn

Easter Desserts
amazing desserts that Easter

One Easter we made enough to serve 16 people and it was gone faster than the beautiful chocolate torte and lemon cheesecakes my sister made. (Of course, perhaps eating so much corn casserole might have left them with less room for the desserts).

Since then I keep making it in bigger and bigger pans for each meal. I’m not sure I’ve managed to make enough for actual leftovers yet, though. Any photos showing a few servings left were taken just before the pan was cleared out.

Scalloped Corn

(this recipe is portioned for 4-6 people. I often end up quadrupling it for special meals)

Scalloped Corn Ingreidents

  • 2 cups corn
  • 1 small onion, chopped
  • 1/2 small green pepper, chopped (or use a mix of green and red pepper)
  • 2 Tbs butter
  • 2 Tbs flour
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • dash pepper
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1/3 cup cracker crumbs
  • 1 Tbs butter, melted

1. Cook onion and green pepper in butter until tender, remove from heat. Stir in flour and spices. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk gradually.
Corn Casserole: Step 1Corn Casserole: SeasoningCorn Casserole: Step 2Corn Casserole: Step 3
2. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn and egg. Pour into an ungreased 1 quart casserole.
Here comes the cornCorn Casserole: Ready for the PanCorn Casserole: ToppingCorn Casserole: Ready for the Oven
3. Mix crumbs and remaining butter and sprinkle over corn. Cook, uncovered, in a 350° oven until bubbly, 30-35 min.

You can make it ahead and easily reheat it (I like to bake it in glass pans because it microwaves well). It might not last long… seconds are very popular at our table.

Easter Make-Ahead FeastP1640207

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