SCALLOPED CORN
White Cheddar cheese and buttery cracker crumbs top this classic side made from frozen sweet corn and creamy half-and-half.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
OLD-FASHIONED SCALLOPED CORN
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Provided by David Tanis
Categories dinner, casseroles, vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram
EASY SCALLOPED CORN
I've been readin "Come'n get it, Favorite Ranch recipes" and this is a recipe from it. Sounds good, easy and tasty
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 234.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 81.5, Sodium 983.1, Carbohydrate 34.2, Fiber 2, Sugar 4.9, Protein 6.5
SCALLOPED CORN AND OYSTERS
A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)
Provided by Jen Wiehl
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Butter a 1 1/2 qt baking dish.
- Mix butter, flour, sugar and salt with fork in a large bowl until blended.
- Add the eggs and beat well.
- Stir in corn and milk.
- Stir in oysters.
- Pour into dish and bake for 20 minutes.
- Stir again and continue baking until golden and an inserted knife comes out clean.
- Enjoy!
Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
SCALLOP AND OYSTER STEW
If you prefer, increase the amount of scallops and eliminate the oysters. If you prefer thinner stew, add another 1/2 cup milk.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat.
- Stir in the green onion, celery, and prosciutto; cover the pot and cook the mixture, stirring once, for 2 minutes.
- Increase heat to medium-high. Stir the scallops and oysters with liquid into the green onion mixture; cook uncovered, stirring frequently, until the scallops are cooked through, about 5 minutes.
- Stir the corn, tomato, half-and-half, jalapeno pepper, sesame oil, and cilantro into the oyster mixture.
- Remove the pot from heat, cover, and allow the stew to sit until uniformly heated, about 10 minutes.
- Season with salt and pepper to serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 22.5 g, Cholesterol 160.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 509.5 mg, Sugar 2.5 g
OYSTER CORN CASSEROLE
Make and share this Oyster Corn Casserole recipe from Food.com.
Provided by Diana Adcock
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Butter a casserole dish.
- Combine the ingredients in the order listed.
- Pour into prepared casserole dish.
- Bake for 35 minutes.
- Serve hot.
Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3
CORN OYSTERS
Make and share this Corn Oysters recipe from Food.com.
Provided by mizzlizzita
Categories Lunch/Snacks
Time 9m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Put the frozen corn in a colander. Rinse it until the ice crystals melt.
- Pour the corn into a bowl.
- Stir in the milk, flour or corn meal, salt, and pepper.
- Lay paper towels on top of a plate and set it aside.
- Set a skillet over medium-high heat on the stove.
- Heat the butter and oil in the skillet until the butter is melted.
- Put tablespoon-fulls of batter in the hot skillet.
- Cook until golden-brown. Repeat with the other side.
- Drain the oysters on the paper towels and cover with foil to keep them warm.
- Repeat with the others and serve hot.
Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7
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