Mary Moms Scalloped Corn Recipes

MOM'S SCALLOPED POTATOES

Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

SCALLOPED CORN

Scalloped Corn image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

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.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

MOM'S SCALLOPED CORN

Mom's Scalloped Corn image

This recipe has long been a mystery, not because my mother was never willing to relinquish the privileges to her secret recipe but like many of the great cooks in our family, she doesn't write down her recipes. This scalloped corn is moist, crunchy-on-top and loaded with sweet niblets of corn. It has always been a favorite at family holiday dinners. PLEASE NOTE: The amount of milk is estimated. Mom advises to add the milk last, slowly pouring it in until you just start to see it come up to the surface of the other ingredients.

Provided by MarthaStewartWanabe

Categories Corn

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans sweet corn, drained
1/2 cup onion, finely chopped
1 1/4 cups saltines, crushed (3/4 of a cracker sleeve)
1 egg, beaten
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper, ground (or to taste)
2 tablespoons butter, melted
1 1/4-1 1/2 cups milk (or until you can just see the milk peaking through the other ingredients)

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!

MY MAMA'S SCALLOPED CORN

My Mama's Scalloped Corn image

Although there are a number of other scalloped corn recipes on Zaar, none are just like this one. This recipe is super easy and quick and has fewer ingredients than the others. Only 4 ingredients in this version and only one dish to wash - you mix it up right in the baking dish. My mama always served this at every Thanksgiving and Christmas dinner and we wouldn't have a holiday dinner without it now. You can add some chopped pimento for color - especially if you are serving it for a holiday dinner.

Provided by My_Mothers_Daughter

Categories Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 (18 ounce) cans cream-style corn
3 eggs
1 (4 ounce) package saltine crackers (1 sleeve)
1/4 cup butter

Steps:

Grease a 2 quart casserole dish.
Pour in the 2 cans of cream style corn.
Slightly beat the 3 eggs and mix into the corn.
With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
Mix together well.
Dot the top with butter.
Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).

Nutrition Facts : Calories 308.7, Fat 13, SaturatedFat 6.1, Cholesterol 126.1, Sodium 778.9, Carbohydrate 44.6, Fiber 2.6, Sugar 5.8, Protein 7.9

MOM'S SCALLOPED CORN

Mom's Scalloped Corn image

Make and share this Mom's Scalloped Corn recipe from Food.com.

Provided by BeginnerChefMegan

Categories Corn

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 1/4 ounce) can sweet corn, undrained
1 (14 3/4 ounce) can creamed corn
1 (7 ounce) box saltine crackers
1 egg
2 cups whole milk
1/2 cup butter
light brown sugar

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.

MOM'S SCALLOPED CORN

Mom's Scalloped Corn image

This is my mom's recipe. She has made this for every Holiday since I can remember. This is very easy and my family thinks it's very good! Note: This can be microwaved for 15 minutes. I prefer to use Italian breadcrumbs.

Provided by internetnut

Categories Low Protein

Time 45m

Yield 7-14 serving(s)

Number Of Ingredients 7

Ingredients

14 3/4 ounces cream-style corn (1-2 cans)
15 ounces canned whole kernel corn (1-2 cans)
1/2 cup breadcrumbs, plus some for topping
1 onion, finely chopped
salt
pepper
1 -2 egg

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.

Nutrition Facts : Calories 129.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 30.2, Sodium 367.8, Carbohydrate 27.5, Fiber 2.3, Sugar 3.1, Protein 4.3

MARIAN'S CREAMED CORN

Marian's Creamed Corn image

This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.

Provided by DAS

Categories Side Dish Casseroles Corn Casserole Recipes

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

½ cup butter
¼ cup white sugar
2 (16 ounce) packages frozen corn kernels, thawed
1 (8 ounce) package cream cheese, cubed
1 cup fine dry bread crumbs
3 tablespoons butter, diced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
Bake in the preheated oven 20 to 30 minutes, until lightly browned.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 26.7 g, Cholesterol 48.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 11 g, Sodium 198.3 mg, Sugar 7.3 g

MOM'S SCALLOPED CORN

Mom's Scalloped Corn image

A family staple for years. I love the ease of this recipe and how easy it is to transport to family or church suppers. This is a preferred side dish to baked ham.

Provided by CindiJ

Categories Corn

Time 55m

Yield 1 9x13

Number Of Ingredients 7

Ingredients

1 (15 ounce) can whole corn
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup sour cream
1/2 cup butter, melted
1 (8 1/2 ounce) box Jiffy cornbread mix
1 cup swiss cheese, grated

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.

Nutrition Facts : Calories 3517.6, Fat 214.1, SaturatedFat 116.2, Cholesterol 839.8, Sodium 5402.8, Carbohydrate 344.1, Fiber 29.7, Sugar 51.4, Protein 86.2

OLD-FASHIONED SCALLOPED CORN

Old-Fashioned Scalloped Corn image

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

Ingredients

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

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

SCALLOPED CORN WITH VEGETABLES

Scalloped Corn with Vegetables image

You'll hear an earful from guests when you offer this creamy corn dish at Thanksgiving dinner -or any other occasion. "My mother made this recipe all the time when I was young," recollects Kathy Smith of Remsen, New York. "Now, it's a favorite at my house-especially during the holidays."

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (14-3/4 ounces) cream-style corn
2 eggs, beaten
1/2 cup crushed saltines (about 14 crackers)
1/4 cup grated carrot
1/4 cup chopped sweet red pepper
1/4 cup butter, melted
1/4 cup evaporated milk
1 tablespoon chopped celery
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
Paprika

Steps:

In a large bowl, combine the first 11 ingredients. Spoon into four greased 8-oz. baking dishes. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 25-30 minutes or until set.

Nutrition Facts : Calories 322 calories, Fat 20g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 942mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.