Moms Scalloped Corn Recipes

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:

• Preheat oven to 350.
• Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
• Bake for 30 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Finely crush one sleeve of saltine crackers.
• 3. Beat egg.
• 4. Combine crackers, egg, corn, and milk.
• 5. Add salt and pepper to taste.
• 6. Spray casserole dish with cooking spray; pour mixture into dish.
• 7. Either place random dabs of butter on top or melt butter and pour over top.
• 8. Bake for one hour.

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:

• Preheat oven to 350°F.
• Spray non stick spray in 8x8 inch casserole dish.
• Dump corn and egg in dish, mix.
• Pour milk over corn and egg
• Crush saltine crackers over mixture until it is not very runny, mix in with corn mixture.
• Slice butter and lay over top of mixture.
• Sprinkle desired amount of brown sugar over butter (I put a good amount on).
• Cook for about an hour or until brown sugar is no longer runny on top.

Steps:

• Preheat oven to 325 degrees F.
• In large mixing bowl mix together the whole corn (do not drain), creamed corn, eggs, sour cream, butter and Jiffy cornbread mix.
• Spray 9x13 baking dish with non-stick cooking spray and pour mixture inches.
• Bake for 35 minutes.
• Top with Swiss Cheese and return to oven for an additional 10 minutes.

Steps:

• Preheat oven to 350°F.
• Into a large oven-proof dish (casserole or baking pan), stir together the corn (drained), onion, crushed saltines, beaten egg, salt, pepper and butter.
• When adding the milk, slowly pour it in until you just start to see it come up to the surface of the other ingredients. Add no more than that, or you will get corn soup. :) Then give it one last stir.
• Bake for 30-45 minutes or until lightly golden on top.
• Cool for 10 minutes before serving & enjoy!

Steps:

• In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.