Looking for a new side dish that’s easy to make and absolutely delicious? Look no further than our Scalloped Corn recipe. It’s the perfect addition to any meal.
Ingredients
- 1 can cream-style corn
- 1 can whole kernel corn
- 1/2 pkg. (approximately 20) saltine crackers, crushed
- 1 egg, beaten
- 6 tsp. butter, divided
- pepper to taste
Baking Instructions
- Mix together both cans of corn, crackers, egg, 2 teaspoons of melted butter and pepper and place in a buttered baking dish.
- Dot with remaining 4 teaspoons of butter.
- Bake at 350° for 1 hour.
Calorie: 250
Total cooking time:1 hour 10 minutes
Difficulty level: Easy
The Great Scalloped Corn Adventure
Let’s take a moment to appreciate the humble corn – a vegetable of simplicity and versatility, a staple in many cultures and the star of today’s show. Today, my dear foodies, we’re venturing into the wild world of Scalloped Corn. Think of this as a mix between a sophisticated French cassoulet and a comforting, homestyle corn pudding. Intrigued? Good, you should be.
The Cast of Characters
The ingredients for our culinary adventure are simple: one can of cream-style corn (because we’re all about convenience), one can of whole kernel corn (because we appreciate the finer things in life), half a package of saltine crackers (crushed, not shattered – we’re not savages), one egg (beaten, but not defeated), six teaspoons of butter (divided, not conquered), and pepper to taste (because we’re all a little salty).
The Plot Thickens
Alright, folks. Now that we’ve gathered our motley crew of ingredients, it’s time to get down to business. First, you’re going to want to mix together both cans of corn. Yes, you heard me right: both cans. This isn’t the time for cream-style corn discrimination or whole kernel corn superiority. We’re a corn democracy here.
Next, throw in the crushed crackers and beaten egg. I know, I know. It sounds like a weird breakfast cereal, but trust me on this. Add 2 teaspoons of melted butter (yes, only two – we’re practicing restraint here), and sprinkle in your pepper. Don’t be shy, but don’t go overboard either. We’re aiming for a sassy kick, not a pepper punch in the face.
Into the Oven, and Beyond!
Once your corn concoction is thoroughly mixed, lovingly pour it into your buttered baking dish. Dot the top with the remaining 4 teaspoons of butter, and then take a moment to admire your handiwork. It’s a bit like a modern art piece, isn’t it? If Picasso made a corn masterpiece, this would be it.
Now, pop your creation into the oven and set the temperature to 350°. Then, wait for an hour. Yes, an entire hour. I know, it’s a cruel twist of fate, but the best things in life are worth waiting for. Besides, this gives you ample time to clean up the chaos you’ve caused in your kitchen, or, you know, kick back with a glass of wine and some Netflix.
The Grand Finale
When your timer finally goes off, the wait will have been worth it. The top of your scalloped corn will be golden and slightly crispy, the inside creamy and utterly delightful. The aroma will be intoxicating, a scent that says, “Yes, I am a master of the culinary arts.”
So, there we have it, my friends. The epic saga of Scalloped Corn. It’s a tale of anticipation, patience, and a whole lot of corn. But most importantly, it’s a delicious journey that I’m glad I got to share with you. Until next time, happy cooking!
