There’s nothing quite like the comforting taste of Scalloped Corn. It’s a dish that takes me back to my childhood, sitting around the dinner table with my family, enjoying a hearty and delicious meal together. Scalloped Corn, with its creamy texture and sweet corn flavor, is a classic American comfort food that has been loved for generations. Originating in the mid-west, this dish is a staple at holiday gatherings and family meals. The beauty of this recipe is its simplicity. It requires only a handful of ingredients – pepper, egg, milk, cream-style corn, and whole kernel corn. Yet, the result is a dish that’s incredibly flavorful and satisfying. I love this recipe because it’s not only easy to make, but it also allows the natural sweetness of the corn to shine through. It’s a dish that’s both comforting and indulgent, and I’m excited to share my take on this classic recipe with you.
Ingredients
- dash of pepper
- 1 beaten egg
- 1/2 cup milk
- 1 – 8-3/4 ounce can cream-style corn
- 1 – 7 ounce can whole kernel corn, drained
Baking Instructions
- Combine ingredients and pour into 1 quart casserole dish. Bake at 350 degrees for about 35 minutes or until knife inserted near the center comes out clean. Makes 4 servings.
Calorie: 200
Total cooking time: 35 minutes
Difficulty level: easy
The Great Corny Expedition
One sunny day, I found myself staring at the contents of my pantry, and what stared back at me was a can of cream-style corn. Now, I am not one to back down from a culinary challenge, so I decided to make Scalloped Corn. Let me tell you, it was a whirlwind of corn, milk, and a dash of pepper, and it ended up being surprisingly scrumptious!
The Ingredients’ Grand Entrance
First things first, let’s talk ingredients. You’re going to need a dash of pepper, 1 beaten egg, 1/2 cup milk, 1 – 8-3/4 ounce can cream-style corn, and 1 – 7 ounce can whole kernel corn, drained. My pantry was like a treasure trove of corn that day – cream-style corn, whole kernel corn, you name it, I had it. I felt like a corn mogul, minus the cornfield and the overalls.
The Mixing Madness
This is where the fun really begins. Combining all these ingredients felt like conducting a symphony of flavors. The beaten egg did a fantastic tap dance around the cream-style corn while the milk watched from the sidelines, waiting for its cue. Then, with a grand flourish, I added a dash of pepper.
Now, let me be clear about the pepper: it’s not just a sprinkle, it’s a dash. That’s serious business in my kitchen. It’s like adding a spark of mischief to the casserole. Just a little ‘how do you do’ from the pepper to the corn.
The Baking Ballet
With the ingredients all mixed up and looking like a golden, creamy dream, it was time to pour the mixture into a 1-quart casserole dish. The way it slid into the dish was like a well-rehearsed ballet, smooth and graceful.
And then came the baking. The oven, preheated to a toasty 350 degrees, welcomed the casserole like an old friend. After about 35 minutes, I did the ‘knife test’. For those of you not in the know, this is when you stick a knife near the center of the dish, and if it comes out clean, your dish is done.
The Grand Reveal
Pulling the casserole out of the oven felt like a grand reveal on a cooking show. Imagine dramatic music, a spotlight on the dish, and me, wearing an apron like a superhero cape, beaming with pride. The scalloped corn was golden and delicious, and it smelled like victory.
The Aftermath
Well, that was it. The corn, the pepper, the egg, and the milk had all done their part, and what was left was a dish that could make four people very, very happy.
In the end, the Scalloped Corn turned out to be a hit. Not only was it a delicious dish, but it was also a fun, corn-filled escapade, full of laughter, a dash of pepper, and a whole lot of corn.
So next time you’re staring at a can of cream-style corn in your pantry, remember my words: Embrace the corn, enjoy the process, and always – I mean, always – add a dash of pepper.
