Grandma Robinsons Scalloped Corn Recipes

SCALLOPED CORN

Steps:

• Combine corn, eggs and salt.
• Put half of the corn mixture in the bottom of a well greased baking dish (I used a 9x9 pan)
• Place half of the cracker crumbs on the corn
• Repeat layers and pour milk over the casserole
• It says to bake slowly for about 30 minutes. I baked it at 350 F and it took about 35 minutes to firm up

GRANDMAS SCALLOPED CORN

Steps:

• Combine all ingredients except cheese in large bowl.
• Pour into 8 X 12 casserole dish.
• Spread cheese over top.
• Bake at 350 for 55-60 minute.

GRANDMA'S SCALLOPED CORN

Steps:

• In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
• Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
• Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

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.

GRANDMA JOYCE'S SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Grease casserole dish.
• Saute the chopped onion in the 1/2 stick of butter or margarine.
• Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk.
• Add the sauteed onion and butter and pour into prepared casserole dish.
• Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top.
• Bake for 30-45 mins until top is golden brown.