Recipe by BEARLYBARBIE
"Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk."
Watch video tips and tricks
chopped green bell pepper
ground black pepper
1 (14 ounce) can
whole kernel corn
egg, slightly beaten
I don't think this is a well-written recipe. It doesn't tell you whether or not to drain the corn (I drained and used some of the liquid, but not all) or when to add the pepper. It tells you to mix the dry ingredients into the sauteed veggies "...until the mixture is bubbling..." At this point, the mixture won't bubble, as there's not enough liquid in there. Next, if you add the egg into the mixture without tempering, you'll have scrambled eggs. It doesn't tell you to "spray" the casserole dish, so you'll most likely end up with a dish that has baked-on corn. And four servings is more realistic than six. Sorry, my intent is not to be super critical, but I think the author assumes that anybody preparing this recipe would know to do all of these things, forgetting that there are many beginning cooks on this site. And I also have to say that I think AR editing could have done a better job. Before pouring the corn mixture into the casserole, I tasted it and felt there was too much salt, it tasted like I'd used creamed corn instead of whole corn, and that it was pretty bland. At this point, I did add some shredded cheddar cheese, but that was the only deviation from the recipe. I know I'm the first reviewer of this recipe, and I don't want to discourage others from trying it. Taste always is subjective, and these are just my personal opinions. Sorry, BARELYBARBIE, I rarely do 2-star reviews, but this one just didn't work for us.
As written, I'm giving this 3 stars, but mostly because we all missed the creaminess that you get using creamed corn. Unlike the other reviewer, I wasn't confused by the recipe and would never think of not draining corn unless that was specified in the recipe. The taste was excellent. I've not given up on this recipe, but am going to pursue a way of making it creamier.
I was looking for a recipe that did NOT use cream-style corn, and this was it. I'm not a big fan of green peppers, so I used pimiento instead. I also used Italian bread crumbs. When I sauteed the onion and pimiento, I added about 2 teaspoons of water before putting the evaporated milk and flour in. It turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Scalloped Corn Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This creamy casserole is like a cross between corn soufflé and corn pudding.
Learn how to make corn pudding, a classic part of the American harvest menu.
See how to make classic French onion and green bean casserole.