Scalloped Corn is one of those classic comfort foods that never goes out of style. Its creamy, savory goodness is hard to resist, and it’s a dish that’s loved by both kids and adults alike. This recipe has been handed down through generations, and it’s a staple at family gatherings, potlucks, and holiday meals. It’s a simple dish that utilizes basic pantry ingredients, yet it tastes like a gourmet meal. Moreover, it’s so easy to prepare – even novice cooks can whip it up with ease! What I love about this Scalloped Corn recipe is its versatility. It can be served as a side dish with any meal, or it can be a main dish on its own. Plus, it’s a great way to sneak in some veggies for the little ones. So, if you’re looking for a dish that’s comforting, delicious, and easy to prepare, this Scalloped Corn recipe is a must-try!
Ingredients
- 1/2 c. onions, chopped
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. salt
- 1/2 tsp. paprika
- dash of black pepper
- 3/4 c. milk
- 1 can whole kernel corn
- 1 egg, slightly beaten
- breadcrumbs
Baking Instructions
- Heat oven to 350°. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat. Add milk gradually, stirring as you add. Bring to a boil and cook 1 minute; stir constantly. Remove from heat and add corn and egg. Place in baking dish. Top with breadcrumbs. Bake for 30 minutes.
Calorie: 200
Total cooking time: 45 minutes
Difficulty level: Easy
A Corny Tale of Scalloped Corn
Alright, sit tight and buckle up for a ride through flavor town. We are going to make a dish that’s so good, you’ll want to write a thank you note to corn. Yes, I’m talking about Scalloped Corn. I know it sounds like something your aunt might bring to a potluck, but trust me, this is not your aunt’s Scalloped Corn.
The Onion Crying Game
Let’s start with the onions. Half a cup, chopped. Now, if you’re like me and start weeping at the slightest hint of an onion being chopped, then you, my friend, are in for a treat. The trick is to wear goggles. That’s right, picture yourself in the kitchen, apron on, chopping onions with swimming goggles on. If that doesn’t make your family question your sanity, I don’t know what will.
Buttering Up the Onions
Next up, you’re going to sauté those tear-jerking onions in two tablespoons of butter. Now, I know what you’re thinking, “Butter? In my healthy dish?” Yes, butter. Because as Julia Child once said, “With enough butter, anything is good.” And who are we to argue with Julia Child?
A Floury Situation
Once our onions are golden and delicious, we’re going to blend in two tablespoons of flour. This is where things get messy, folks. If you’re not covered head to toe in flour by the end of this step, then you’re not doing it right. Add in a teaspoon of salt, a half teaspoon of paprika, and a dash of black pepper. Stir until it’s bubbly, like a witch’s cauldron, but with less eyeballs.
The Milk of Magnificence
Now, remove everything from the heat and start gradually adding in 3/4 cup of milk. And by gradually, I mean one drop at a time. Just kidding. But seriously, don’t dump it all in at once. We’re not making a milkshake here. Bring it back to a boil and cook for a minute. Remember, constant stirring is key. If you stop stirring, you risk creating a culinary catastrophe.
Corn and Egg Join the Party
Once everything is nice and creamy, remove from heat again and add in a can of whole kernel corn and one slightly beaten egg. Why slightly beaten? Because it’s been naughty. That’s why. Stir it all up until it looks like something only a mother could love.
The Breadcrumb Finale
Now, place your mixture into a baking dish. Top it with breadcrumbs like you’re burying a treasure. And believe me, it’s a treasure. Pop it into an oven heated to 350 degrees, and let it bake for 30 minutes. And yes, I know waiting is the hardest part. But good things come to those who wait.
There you have it folks, a dish that might not win any beauty contests, but will certainly win over your taste buds. So, next time you have a potluck, forget about your aunt’s Scalloped Corn. You’re the corn star now.
