who needs scalloped potatoes when you can have scalloped corn casserole?!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
This dish was exactly how I’d remembered! Rich and tasty with the butter and crackers, it’s a definite comfort food version. The recipe says 8-10 servings but I’d say it’s 4-6 good-sized servings! We like our scalloped corn!
The butter and crackers are my fave part!
Ingredients
1/2 cup onion; chopped
drizzle of oil
4 tablespoon margarine
4 tablespoon Gold Medal flour
1 teaspoon McCormick paprika
1/2 teaspoon dry mustard
1 dash pepper
1/2 cup milk
2 cans creamed corn (or one can creamed, one whole kernel)
2 eggs; beaten
2/3 cup cracker crumbs
2 tablespoon margarine; melted
Instructions
Preheat oven to 350°F
Sauté onion in margarine. Stir in flour, paprika, mustard, and pepper. Avoid adding salt; the creamed corn and the saltines will provide plenty!
Cook over low heat until bubbly to cook out the raw flour flavor. Gradually add milk and heat to a boil, stirring constantly. Stir in corn. Carefully stir in eggs, taking care not to scramble them!
Mix crumbs and melted margarine, stir into casserole. Pour into greased casserole dish.
Bake uncovered at 350°F until lightly browned around the edges, approximately 40-50 minutes
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Quick Tip: Serve with your fave entree. We enjoy ham.
Recipe and image courtesy of Melady Cooks.
