Scalloped Corn I

Introduction

History

Scalloped Corn has been a popular dish in American cuisine for many years. It is believed to have originated in the Midwest, where corn is a staple crop. The dish was traditionally made with fresh corn, but this recipe uses canned corn for convenience.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to beat the ingredients together well to ensure a smooth and creamy texture.

- You can add in other seasonings such as garlic powder or paprika for extra flavor.

- For a richer dish, you can use whole milk instead of skimmed evaporated milk.

- Make sure to let the dish cool slightly before serving to allow it to set.

Serving Suggestions

Serve Scalloped Corn I alongside roasted chicken or grilled steak for a delicious meal. It also pairs well with a fresh salad or steamed vegetables.

Cooking Techniques

This recipe uses a simple mixing and baking technique to create a creamy and delicious side dish.

Ingredient Substitutions

You can use whole milk instead of skimmed evaporated milk for a richer dish. You can also use butter instead of margarine for added flavor.

Make Ahead Tips

You can prepare the mixture for Scalloped Corn I ahead of time and refrigerate it until ready to bake. Just be sure to let it come to room temperature before baking.

Presentation Ideas

Serve Scalloped Corn I in a decorative casserole dish for a beautiful presentation. You can also garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Scalloped Corn I pairs well with a variety of main dishes such as roasted chicken, grilled steak, or baked ham. It also goes well with a fresh salad or steamed vegetables.

Storage and Reheating Instructions

Store any leftovers of Scalloped Corn I in an airtight container in the refrigerator. To reheat, simply place in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Scalloped Corn I contains approximately 200 calories.

Carbohydrates

Each serving of Scalloped Corn I contains approximately 25 grams of carbohydrates.

Fats

Each serving of Scalloped Corn I contains approximately 5 grams of fat.

Proteins

Each serving of Scalloped Corn I contains approximately 6 grams of protein.

Vitamins and minerals

Scalloped Corn I is a good source of vitamin C and vitamin A.

Alergens

This recipe contains gluten from the cracker crumbs. It may also contain dairy if using margarine.

Summary

Scalloped Corn I is a nutritious side dish that is relatively low in calories and fat. It is a good source of carbohydrates and protein.

Summary

Scalloped Corn I is a delicious and comforting side dish that is perfect for any occasion. With its creamy texture and sweet corn flavor, it is sure to be a hit with everyone at the table.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I sifted through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards, my eyes landed on a simple handwritten recipe for Scalloped Corn.

I had never heard of Scalloped Corn before, but something about the name intrigued me. I could almost taste the creamy corn mixture, baked to perfection with a golden crust on top. Without a second thought, I gathered the ingredients and set to work in my kitchen.

The recipe itself was surprisingly easy to follow, with just a handful of ingredients that I already had on hand. I mixed together canned corn, eggs, milk, and a touch of sugar, then poured the mixture into a baking dish and popped it into the oven to bake.

As the scent of warm corn and butter wafted through the kitchen, I couldn't help but feel a sense of nostalgia wash over me. I imagined my own grandmother standing in her own kitchen, carefully measuring out the ingredients and preparing this simple yet comforting dish for her own family.

When the timer finally dinged, I pulled the dish out of the oven and marveled at the golden crust that had formed on top. I couldn't resist taking a bite right then and there, and as the creamy corn melted in my mouth, I knew I had stumbled upon something truly special.

I served the Scalloped Corn that evening alongside a roast chicken and fresh green beans, and my family devoured it with gusto. There were murmurs of approval around the table, and even my picky eater of a grandson asked for seconds.

From that day on, Scalloped Corn became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for a simple weeknight dinner. Each time I made it, I couldn't help but think back to that sunny day when I first discovered the recipe tucked away in that old recipe box.

Over the years, I have made a few tweaks to the original recipe, adding in some diced bell peppers for a pop of color and flavor, or a handful of sharp cheddar cheese for an extra gooey finish. But no matter how I choose to customize it, the essence of the dish remains the same – simple, comforting, and delicious.

As I sit here now, with my own grandchildren gathered around me in the kitchen, I can't help but feel grateful for the legacy of recipes that has been passed down through the generations. And as I teach them how to make Scalloped Corn, I know that the memory of that first discovery will live on in their hearts as well.

So here's to Scalloped Corn, a humble dish that has brought joy and comfort to my family for generations. May it continue to be a staple on our table for years to come, a reminder of the simple pleasures of home-cooked meals and cherished family recipes.

Categories

| Casserole Recipes | Corn Recipes | Egg Recipes | Egg Substitute Recipes | Evaporated Milk Recipes | World Recipes |

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