Deluxe Scalloped Corn Recipes

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly.

Steps:

• Beat eggs, stir in other ingredients.
• Pour into buttered 1 quart (950 mL) casserole dish.
• Bake for approximately 1 hour at 325degF (162.77degC) until set and knife slides out dry.

Steps:

• Combine corn and sour cream, mixing until blended.
• Mix in butter and eggs.
• Add corn muffin mix and stir until combined.
• Pour into a greased two-quart baking dish and bake at 350 degrees until top is golden brown and knife inserted in middle comes out clean. (40-45 mins).

Steps:

• In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly.

Steps:

• At least 1 1/4 hours or up to 2 hours before serving:Preheat oven to 350°. Grease a 2-quart casserole. In a large bowl, beat eggs well. Add whole kernel and cream-style corn, sour cream, butter or margarine, green chilies, green onions and salt mix well. Add corn muffin mix and stir just until moistened and well blended. Pour into casserole. Bake for 55 to 60 minutes or until top is set and a knife inserted in center comes out clean. If not serving immediately, cover loosely with foil to retain heat.