Scalloped Corn Recipe
Scalloped corn is a classic vegetable side dish for holiday meals and also for our everyday family meals. It’s very delicious and easy to prepare.
A Scalloped Corn Casserole with cheese brings some great flavors that give you a very unique taste.
How to make Scalloped Corn?
SOME MEASURES:
Preparation Time:- 10 minutes
Cooking Time:- 1 Hour
Total Time:- 1 Hour 10 minutes
INGREDIENTS REQUIRED:
- Whole Kernel Corn Can measuring 16 Ounce
- Cream Style Corn Can measuring 16 Ounce
- 2 Eggs
- 2/3 Cups of Evaporated Milk
- 4 Tablespoons of Melted Butter
- 2 Tablespoons of Dried and Minced Onion
- ½ T-Spoon Salt
- ¼ T-Spoon of fresh and ground pepper
- 2 Cups of Soda Crackers, Coarsely Crushed
- Shredded Swiss Cheese measuring 12 Ounces
Now, let’s start preparing them:
Step 1: Grease the baking dish and preheat the oven to 325 degrees F.
Step 2: Drain all the liquid from the Kernel Corn and reserve ¼ cup of liquid for use later.
Step 3: In a bowl, beat the eggs until they are broken up.
Step 4: In the same bowl, add the drained Whole Kernel Corn and also some portion of the reserved liquid.
Step 5: In the same bowl, add the evaporated milk and crushed crackers.
Step 6: Add the remaining ingredients which are: butter, onion, cheese, salt, and pepper Fold it in the crackers and cheese. Mix well.
Step 7: Put them in the preheated oven and bake it for about an hour.
Your delicious and tasty Scalloped Corn Casserole is ready to eat.
Pro Tip: After removing the Scalloped Corn Casserole from the oven, cover it with a foil. It will continue to set as it cools up.
Some things to note
Sometimes, while baking, we don’t get an idea if it was baked properly or not. We don’t come to know if it is baked or even if it gets over baked sometimes.
In the case of the Scalloped Corn Casserole, the edges or the sides bake faster than the center does. Now, how to check if the center of the Scalloped Corn Casserole is set or not?
Before the Scalloped Corn Casserole is done baking, make use of Hot Pads, and give it a slight bump or shake.
Concentrate on how much the Scalloped Corn Casserole moves in the center. If it jiggles in the center then it needs to be baked for some more time. If it looks fairly stable and consistent and does not jiggle on shaking then it is set and baked well.
Another way to check if the center of your Scalloped Corn Casserole is done and well baked or not is to make use of an instant-read meat thermometer to check it.
Put the thermometer in the center of the casserole, make sure it doesn’t go too deep in it, or else the casserole can break. Be sure that you’ve put the thermometer right in the center, if you don’t put it in the center you won’t get the accurate reading.
This is because the edges bake dinner than the center does, so be sure that the thermometer is placed right in the center. If the temperature reads 160 degrees then be assured that the Scalloped Corn Casserole is baked well.
A thermometer is actually not necessary in this recipe, it is just to get yourself assured that the Scalloped Corn Casserole is well baked.
Why are we making use of Crackers and not simply adding Jiffy to it?
Usage of cracker would give our Scalloped Corn Casserole a much better texture than what jiffy could give. That is the reason we are making use of crackers rather than the jiffy. (you can make use of jiffy if you want to instead of the crackers)
I hope you loved this recipe. Please share your feedback in the comments section.
Scalloped Corn
Ingredients
- Whole Kernel Corn Can measuring 16 Ounce
- Cream Style Corn Can measuring 16 Ounce
- 2 Eggs
- 2/3 Cups of Evaporated Milk
- 4 Tablespoons of Melted Butter
- 2 Tablespoons of Dried and Minced Onion
- ½ T-Spoon Salt
- ¼ T-Spoon of fresh and ground pepper
- 2 Cups of Soda Crackers Coarsely Crushed
- Shredded Swiss Cheese measuring 12 Ounces
Instructions
- Grease the baking dish and preheat the oven to 325 degrees F.
- Drain all the liquid from the Kernel Corn and reserve ¼ cup of liquid for use later.
- In a bowl, beat the eggs until they are broken up.
- In the same bowl, add the drained Whole Kernel Corn and also some portion of the reserved liquid.
- In the same bowl, add the evaporated milk and crushed crackers.
- Add the remaining ingredients which are: butter, onion, cheese, salt, and pepper Fold it in the crackers and cheese. Mix well.
- Put them in the preheated oven and bake it for about an hour.
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