In the 70s I had a wonderful scalloped corn recipe, but it may not have been called "scalloped corn". I remember all the ingredients, but not the amount of crackers. I'm positive it had no milk, bread, or cheese in it. If anyone has this recipe, please tell me the amount of crackers to use.
There is no time to experiment because I'd like to serve it to guests on Thanksgiving. I have spent many hours online looking for the recipe, with no luck.
Directions: Preheat oven to 350 degrees F. Saute green pepper and onion in the butter until tender. Stir in the corn and eggs, then the crackers. Pour into a greased 8-in. square baking dish. Bake, uncovered 25-30 minutes.
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There's a fabulous scalloped corn recipe here; also have you checked all the creamed corn casserole dishes?
That sounds right to me. I used to make that and lost the recipe. I think there was just one egg and I baked it in a loaf pan.
Escalloped Corn Casserole
1/2 cup chopped green pepper (I use the red bell pepper)
1/2 cup chopped onion ( I use scallions...white and green parts)
4 -6 TBS butter
1 can cream-style corn
1 can whole kernel corn, drained ( I don't drain)
2 eggs (beaten)
3 cups crushed saltine crackers (or Ritz crackers)
(save about half a cup of crushed crackers to sprinkle over the top before baking.
Preheat oven to 350 degrees F.
Saute green pepper and onion in the butter until tender. Stir in the corn and eggs, then all but about 1/2 cup of the crackers. Pour into a buttered 8-in. square baking dish or a buttered casserole dish. Sprinkle on the rest of the crackers.
Bake, uncovered 25-30 minutes.
Hope this is the one you're looking for.
My recipe calls for 1 c cracker crumbs, 2 reg corn, onion & celery chopped, 2 eggs, 2 T melted butter and 1 1/2 c milk and 2/3 C shredded. Another corn casserole recipe is with Jiffy muffin mix, 1 1/4 c milk, 1/2 c oil, chopped green pepper, 2 eggs and 1-1 1/2 c shredded longhorn cheese, 1 reg corn and 1 cream style corn. Both have salt & pepper of course. The 1st is the older recipe.
Here's a recipe I found at the Allrecipes.com website: You could add green peppers to it. Hope this helps.
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup milk
75 buttery round crackers, crushed fine
1/2 cup chopped green onions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
2. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well. 3. Pour mixture into prepared casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes.
My mother always made scalloped corn for Thanksgiving and I lost the recipe for it (I think it was from her betty crocker cookbook from the late 40s early 50s) I found this recipe at Betty Crocker online that is very similar to what she did. What was different about hers is that she never used "creamed corn" but only corn frozen from our garden.
Classic Baked Corn Pudding
½ cup butter
1 small onion, chopped (1/4 cup)
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
4 cups fat-free milk
6 eggs, slightly beaten
2 cups shredded 75% reduced fat Cheddar cheese
2 12ounces bags frozen corn steamers
½ cup chopped fresh parsley
¾ cup plain bread crumbs
3 tablespoon butter, melted
Preheat oven to 350°F. Spray 13X9-inch glass baking dish or 3-quart casserole dish with cooking spray.
In 4-quart Dutch oven, melt ½ cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Serving size ½ cup
Source: Betty Crocker online
This is the correct one, below. Trust me. I know because I make it every year, and actually have the 1970's version of the Betty Crocker Cookbook right in front of me.
4 ears fresh corn*
1 small onion, chopped (about 1/4 cup)
1/2 small green pepper, chopped
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
Dash of pepper
3/4 cup milk
1 egg, slightly beaten
1/3 cup cracker crumbs
1 tablespoon margarine or butter, melted
Prepare and cook corn as directed on page 176. Cut enough kernels from corn to measure 2 cups.
Cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole.
Mix crumbs and 1 tablespoon melted margarine; sprinkle over corn. Cook uncovered in 350-degree oven until bubbly, 30 to 35 minutes. 4 servings.
*1 package (10 ounces) frozen whole kernel corn, cooked and drained, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.
Cheese Scalloped Corn: Fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.
I'll interject some of my own notes here:
1) I always double the recipe. And I always nearly double (or at least 50% increase) the crumb topping. The topping is the best part.
I always use Ritz crackers - plain is great, used it for years, but there are now other flavors out, like Low Salt, Onion, Garlic, Honey Wheat, Vegetable, etc., so if you prefer (or only have) one of those on hand, it's likely going to still be great. I've used Keebler Club (very light colored) crackers for other recipes, which I add to melted butter, but the Ritz seems to be superior in taste and color, so I highly recommend them.
BTW, I strongly suggest you melt the butter for the crumbs in a bowl in the microwave for 30 seconds, then when it's melted/warmed, dump in the crumbs and toss/squeeze/rub the crumbs into the butter for a couple of minutes to thoroughly coat the crumbs until they resemble damp sand at the beach. It makes a world of a difference in how evenly they brown, and consequently, in the appearance of the casserole.
2) I never added the green pepper, since we don't like/use it, and it make zerp difference in how the dish came out (except for the lack of green pepper flavor, I guess). You don't have to adjust the other ingredients to compensate for the omission of the pepper.
If you don't want the onion (tiny) pieces in it (picky eaters), just quickly put it through a mesh strainer before you put the milk in; or better yet, keep the flavor and pulverize it in a blender/magic bullet before adding it to the pan (and cutting down on the "browning" time, of course).
I also don't add the dry mustard (I did the first time, but I don't normally keep that around), and that ommision made no difference to me in the taste of the dish.
3) Margarine vs. butter: Please use the butter in this dish - it makes a difference in taste, especially the butter used in the crumbs. At least go for the butter on Thanksgiving.
4) You can make this in one large casserole (esp. if you double it, and quadruple the crumb topping), OR you can put some in individual ramkins (sp?), to serve each person individually. I did this once to divvy it up fairly, because some people will take more than their share after they taste it. The individual bowls keep the sharks away :).
5) This is without a doubt the dish that the teens and kids will devour, as well as adults, because of the crumbs. Let the kids taste it before you open another plain can of corn for the "picky" eaters.
6) I've never made it with the optional Cheddar cheese added, so I can't comment on the taste of it. But I don't think you'll think anything is lacking after you taste this recipe done the original way. It's that good!
Ciao, fellow Thrifties!
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