Receta Scalloped Corn
Scalloped Corn
(I know, this photo bombed! But this recipe is the BOMB)
During the late summer, I love to blanch and freeze fresh corn for the long winter months. This is one of my favorite ways to eat that corn and I have found any number of great combinations and additions to this recipe. So here’s the basic recipe, and feel free to change it up with what you may have on hand…
Scalloped Corn
INGREDIENTS:
- 3 tablespoons butter
- 1 cup saltine crackers-coarsely crushed
- 1 onion, finely chopped
- 1/2 cup orange or yellow peppers-finely chopped
- 2 cups corn
- 1 can (14.75 ounces) cream-style corn-undrained
- 1 cup saltine crackers-coarsely crushed
- 1 cup half and half
- 3 eggs, lightly beaten
- 1 small jar pimiento-drained
- 3/4 Gruyere cheese-grated
- Salt & pepper to taste
DIRECTIONS:
Preheat oven to 350 degrees. Grease an 8 x8 baking dish or 2-quart casserole; set aside. To make the topping: Melt 2 tablespoons butter in a skillet, add the 1 cup crushed saltines, cook and stir until golden brown. Remove from heat and pour into a small bowl; set aside. In the same skillet, melt the rest of the butter over medium heat, add onions and pepper, saute until tender, stirring occasionally. Add the corn, undrained cream style corn, rest of the crushed saltines, half and half, eggs, pimiento, gruyere cheese, salt & pepper. Mix well and transfer to the greased dish. Sprinkle with the topping saltines, bake, uncovered, 30 to 35 minutes.
Ingredients:
Directions: