Scalloped Corn - HELP

[Mr. & Mrs. Smith]

Hey all,

I'm in a bit of a pickle. For a supper that I am cooking for, I was asked to make a corn scallop casserole. Now I've looked this up online (since it's not in my usual reppatoire) and there are quite a few different recipes. I'm not sure what they are expecting and would like to go as "traditional" as possible. So, I've found this recipe, and want to know if you think this is what they mean. Are there any corn scallop experts out there?

INGREDIENTS
3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
1/2 cup butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper


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DIRECTIONS
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.

 

[piratesmate]

Around here it's called either Corn Pudding or Corn Souffle, but they're all pretty much the same. I make mine without crackers. It's a lot like a custard, but not sweet obviously. There's not much to the recipe, but it's VERY good!

Corn Pudding

2 c grated corn
2 eggs
1 tsp salt
1/8 tsp pepper
1 Tbl sugar
2 Tbl butter
1 Tbl flour
1 c milk

The original says "fresh corn preferred" but I always use frozen & use the blender to "grate". I only grate until it is sort of like creamed corn - not totally mush. It screws up the baking time if you don't defrost the corn first though. (I know, I've tried it!) Doubling the recipe also extends the baking time - if you use one dish.

Grate corn & add salt, sugar, pepper, flour & melted butter. Add beaten eggs & milk. Pour into a greased baking dish & bake at 350 for 35 minutes. Serves 6.

It is done when the center is "set" - like any custard - & a knife comes out clean.

 

[Mr. & Mrs. Smith]

I've never grated corn before. I think I might stick with the creamed corn since that's the only ingredient that I know for sure they normally use. Thanks for the recipe!

Is anyone else familiar with this dish?

 

[jiminyC_fan]

I'm originally from So Dak and we call it scalloped corn. The recipe is pretty much like the OP stated however my grandmother told me to use one egg per can of cream corn.

 

[Honu]

This is really good, and really easy.

ESCALLOPED CORN A LA "JIFFY"

1 stick butter
1 15 oz can cream style corn
1 15 oz can whole kernel corn
8 oz sour cream
1 box Jiffy cornmeal muffin mix

Melt 1 stick butter in an 8"x11" glass dish. Add cream style and whole kernel corn. Add sour cream and cornmeal muffin mix. Stir all together. Bake 40 minutes at 350 degrees

 

[Teacher03]

This is really good, and really easy.

ESCALLOPED CORN A LA "JIFFY"

1 stick butter
1 15 oz can cream style corn
1 15 oz can whole kernel corn
8 oz sour cream
1 box Jiffy cornmeal muffin mix

Melt 1 stick butter in an 8"x11" glass dish. Add cream style and whole kernel corn. Add sour cream and cornmeal muffin mix. Stir all together. Bake 40 minutes at 350 degrees

This is the recipe I use, and it always turns out great. My family loves it.

 

[Mr. & Mrs. Smith]

I'm originally from So Dak and we call it scalloped corn. The recipe is pretty much like the OP stated however my grandmother told me to use one egg per can of cream corn.

I think you're right about needing the extra egg. We made a batch just to try and it seems a little to runny and not "scalloped" enough. We're going to try it again with 3 eggs instead of 2 and maybe some more cracker crumbs.

 

[jiminyC_fan]

Getting the right amount of crackers does avoid it being runny. I just do it without measuring. Wish I could give you a better idea.