Deluxe Scalloped Corn Recipes

OLD-FASHIONED SCALLOPED CORN

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.

OLD-FASHIONED SCALLOPED CORN

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.

SCALLOPED CORN

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.

SCALLOPED CORN

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

DELUXE SCALLOPED CORN

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.

SCALLOPED CORN DELUXE

Steps:

• Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups. Heat oven to 350℉ (180℃). Melt 2 tablespoons butter or margarine in 8-inch skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. Pour in un-greased 1-quart casserole. Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes.

SCALLOPED CORN

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.

DELUXE SCALLOPED CORN

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.

DELUXE SCALLOPED CORN CASSEROLE

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.

DIFFERENT THAN EVERYONE ELSE'S SCALLOPED CORN

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).

SCALLOPED CORN

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.