Best 5 Different Than Everyone Elses Scalloped Corn Recipes

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

OLD FASHIONED SCALLOPED CORN

Steps:

• 1. Mix everything together. Bake 350 for 45 minutes in a 9x9 greased baking dish. Bake until knife comes out clean.
• 2. NOTE: This is a nice clean vegetable dish. What I mean by that is that sometimes this type of casserole would call for 1 cup of shredded cheese on top. It's nice to have something with the Easter Ham that doesn't have cheese on it. Just a nice vegetable dish.

DIFFERENT THAN EVERYONE ELSE'S SCALLOPED CORN

Steps:

• Combine corn and sour cream, mixing until blended.
• Mix in butter and eggs.
• Add corn muffin mix and stir until combined.
• Pour into a greased two-quart baking dish and bake at 350 degrees until top is golden brown and knife inserted in middle comes out clean. (40-45 mins).

SCALLOPED CORN

Steps:

• 1. Mix together corn, salt, pepper, milk, eggs and 1/2 cup crushed soda crackers. Place in a greased casserole dish Add 1/4 cup crushed soda crackers with melted butter in them and sprinkle on top of corn. Bake covered until last 15 minutes.
• 2. Bake: 350 degrees Minutes: 1 hour

OLD-FASHIONED SCALLOPED CORN

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.