Scalloped Corn II

Introduction

History

The origins of scalloped corn can be traced back to traditional American cuisine. This dish has been a staple at family gatherings and holiday meals for generations.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to drain the whole kernel corn thoroughly to prevent excess liquid in the casserole.

- Crush the crackers into small pieces for added texture in the dish.

- Adjust the seasoning to your taste preferences by adding more salt or paprika if desired.

Serving Suggestions

Serve Scalloped Corn II alongside roasted chicken or grilled steak for a complete and hearty meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use crushed cornflakes or panko breadcrumbs instead of crackers.

- Substitute almond milk for evaporated milk for a dairy-free option.

Make Ahead Tips

Prepare the casserole up to a day in advance and refrigerate until ready to bake.

Presentation Ideas

Garnish the casserole with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Pair Scalloped Corn II with a crisp green salad or steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Scalloped Corn II contains approximately 300 calories.

Carbohydrates

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

Fats

Each serving of Scalloped Corn II contains approximately 15 grams of fats.

Proteins

Each serving of Scalloped Corn II contains approximately 8 grams of proteins.

Vitamins and minerals

Scalloped Corn II is a good source of vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese, butter, milk, sour cream) and gluten (crackers, bread crumbs).

Summary

Scalloped Corn II is a rich and creamy dish that is high in carbohydrates and fats, making it a satisfying side dish.

Summary

Scalloped Corn II is a classic and comforting side dish that is perfect for any occasion. With its creamy texture and cheesy flavor, this dish is sure to be a crowd-pleaser.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Scalloped Corn II. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a vibrant and talented cook, always willing to share her knowledge with me.

One summer day, as we were preparing for a family gathering, my grandmother pulled out an old, worn recipe book from her kitchen cupboard. She flipped through the pages with a smile on her face, reminiscing about the recipes she had collected over the years.

As she turned to the page for Scalloped Corn II, her eyes sparkled with excitement. She explained that this recipe was passed down to her from a dear friend many years ago. It was a simple yet delicious dish that had always been a crowd-pleaser at family gatherings.

I watched intently as my grandmother gathered the ingredients and began to prepare the dish. She chopped the onions and bell peppers with precision, her hands moving quickly and confidently. I could see the years of experience shining through as she worked.

Next, she mixed the corn, cream, and seasonings together in a large bowl. The sweet aroma of the corn filled the kitchen, making my stomach growl with anticipation. My grandmother poured the mixture into a baking dish and topped it with a generous amount of butter before placing it in the oven to bake.

As the dish cooked, my grandmother shared stories of her friend who had first introduced her to this recipe. She spoke fondly of the times they had spent together in the kitchen, experimenting with new ingredients and flavors. I could see the joy and nostalgia in her eyes as she recounted these memories.

When the Scalloped Corn II was finally ready, my grandmother pulled it out of the oven with a smile of satisfaction. The dish was golden brown and bubbly, with a tantalizing aroma that filled the kitchen. I couldn't wait to dig in and taste the fruits of our labor.

As we sat down to enjoy the meal with our family, I savored each bite of the creamy corn dish. The flavors were rich and comforting, a perfect blend of sweet and savory. I could see why this recipe had become a favorite among our loved ones.

That day, I learned more than just how to make Scalloped Corn II. I learned the importance of tradition, of passing down recipes and memories from generation to generation. My grandmother's love for cooking and sharing her knowledge had inspired me to continue the legacy she had started.

As I grew older, I found myself reaching for that old recipe book more and more, eager to try out new dishes and create my own culinary traditions. And every time I make Scalloped Corn II, I am reminded of that summer day with my grandmother, and the joy of discovering a new recipe that would become a cherished family favorite.

Categories

| Breadcrumb Recipes | Casserole Recipes | Cathy's Recipes | Celery Recipes | Cheddar Recipes | Corn Recipes | Egg Recipes | Evaporated Milk Recipes | Onion Recipes | Sour Cream Recipes |

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