Recipe by KITKATY
"This simple recipe came about "by necessity." I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!"
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green bell pepper, chopped
1 (14.75 ounce) can
1 (15 ounce) can
whole kernel corn, drained
egg, lightly beaten
shredded Cheddar cheese
crushed buttery round crackers
The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency, good flavor and no watery separation.
I was anticipating a nice creamy scalloped corn casserole, but what I ended up with, unfortunately, was a watery casserole. I cooked this for an additional 25 minutes hoping that the liquid would cook down, but it didn't. Basically, I don't think this tasted much different than if I'd just heated all ingredients in a saucepan on top of the stove and then sprinkled with the crackers before serving. I followed this recipe to the letter, but I would definitely make some changes if I were to make again. First, I'd increase the oven temperature to 375 or even 400. Then I'd cut the butter and oil in half (you really don't need a 1/4 cup of fat to saute the small amount of veggies). Also, from a presentation point of view, a little bit of butter on top of the crumbs would brown them and make the casserole more eye appealing. And a little bit of salt and pepper wouldn't hurt either. This simply didn't measure up to what I consider scalloped corn. Kitkaty, sorry for the harsh review, but this just didn't work for us.
This is my fav version of scalloped corn. I added an additional can of corn to the recipe and about 1/4 to a 1/2 cup of heavy cream to keep it really moist and creamy. It was excellet. So many holiday memories are in this dish.
I don't like 'conventional' scalloped corn. Your recipe was exactly what I was looking for! The only thing I did differently was adding some cajun seasoning...but, only because it went with the rest of the meal I was preparing...it turned out great!! Thanks!
My family LOVES this recipe. I really wouldn't change a thing. We have it every Thanksgiving and we DON'T have leftovers!
I can't have corn but I made it for hubby as written.He says it gets 4 stars and believe me from DH that's quite a compliment! thanks.
This was a great change from the traditional scalloped corn I've had. I had to change this recipe a bit as I was out of egg, so I omitted the egg, added 2 Tbsp. sour cream and added a extra 1/4 cup cheese. I also added garlic cloves to the celery,onion & green peppers. Everyone loved it!
This is just what I have been looking for, my mother makes something similar, she just adds a little salt and pepper. Very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Katy's Scalloped Corn
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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