Scalloped Corn III

Scalloped Corn III Recipe with Corn, Milk, Egg, and More

Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Scalloped Corn III is a delicious and comforting side dish that is perfect for any meal. This recipe combines sweet corn with creamy milk, savory onion, and a crunchy cracker crumb topping for a dish that is sure to please your taste buds.

History

Scalloped corn is a classic American dish that has been enjoyed for generations. It is believed to have originated in the Midwest, where corn is a staple crop. The dish was traditionally made with fresh corn cut off the cob, but this version uses canned corn for convenience.

Ingredients

17 oz (482 g) of cream-style corn
1 cup of fat-free milk
1 beaten egg
1 cup of cracker crumbs [1]
2 tbsp of pimento
0.25 cup of chopped onion
0.5 tsp of salt
1 pinch of pepper
2 tsp of margarine

How to prepare

Preheat the oven to 350°F (177°C).
Prepare a 1 qt (946 ml) casserole with nonstick pan spray.
In a medium bowl, combine the corn, milk, and egg; stir to mix well.
Add 0.75 cup of the crumbs, then the pimento, onion, salt, and pepper.
Mix well; pour into the prepared casserole.
Melt the margarine in a small skillet.
Add the remaining 0.25 cup cracker crumbs; stir to distribute the margarine through the crumbs.
Sprinkle the crumbs over the corn mixture.
Bake for 35 minutes.
Serve hot.

Variations

Add cooked bacon or ham for a smoky flavor.
Mix in some shredded cheese for added richness.
Use different types of crackers for the topping, such as Ritz or saltines.

Cooking Tips & Tricks

Be sure to mix the corn, milk, and egg well to ensure a creamy texture.

- Don't overmix the ingredients, as this can make the dish too dense.

- For a crispier topping, broil the dish for a few minutes after baking.

- Feel free to add your own twist to the recipe by incorporating different herbs or spices.

Serving Suggestions

Serve Scalloped Corn III alongside grilled chicken or pork chops for a complete and satisfying meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use fresh corn kernels instead of canned corn.

- Substitute almond milk for the fat-free milk for a dairy-free version.

- Use gluten-free breadcrumbs for a gluten-free option.

Make Ahead Tips

You can prepare the dish up to a day in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve Scalloped Corn III in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp green salad and a glass of white wine 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 microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Scalloped Corn III contains approximately 200 calories.

Carbohydrates

Each serving of Scalloped Corn III contains approximately 30 grams of carbohydrates.

Fats

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

Proteins

Each serving of Scalloped Corn III contains approximately 5 grams of protein.

Vitamins and minerals

Scalloped Corn III is a good source of vitamin C and vitamin A, thanks to the corn and pimento.

Alergens

This recipe contains dairy (milk and egg) and gluten (cracker crumbs). It may not be suitable for those with allergies to these ingredients.

Summary

Scalloped Corn III is a nutritious side dish that is relatively low in calories and fat. It provides a good amount of carbohydrates and protein, making it a satisfying addition to any meal.

Summary

Scalloped Corn III is a classic and comforting side dish that is perfect for any occasion. With its creamy texture and crunchy topping, it is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, just like any other, and I found myself in the kitchen with my dear friend Martha. Martha was a wonderful cook, and she had a way of making even the simplest of dishes taste extraordinary.

On that particular day, Martha was teaching me how to make her famous Scalloped Corn III. I had never heard of such a dish before, but Martha assured me that it was a family favorite and that I would absolutely love it. As she gathered the ingredients and explained the steps to me, I couldn't help but feel a sense of excitement and anticipation.

Martha began by sautéing some onions and green peppers in a skillet, filling the kitchen with their delicious aroma. Then, she added a can of creamed corn and some milk, stirring the mixture gently as it simmered on the stove. The scent of the corn mingled with the savory onions and peppers, creating a mouthwatering scent that made my stomach rumble in anticipation.

As Martha continued to cook, she shared with me the story of how she came to discover this recipe. It turns out that she had learned it from her own grandmother, who had passed it down to her many years ago. Martha had made a few tweaks to the original recipe over the years, adding her own special touch to make it truly her own.

I listened intently as Martha spoke, hanging on her every word as she shared the history and tradition behind this beloved family dish. It was clear to me that this recipe held a special place in her heart, just as it would soon hold a special place in mine.

Finally, after the mixture had simmered to perfection, Martha poured it into a baking dish and sprinkled it with a generous amount of shredded cheddar cheese. The cheese melted and bubbled in the oven, creating a golden crust that was impossible to resist.

When the Scalloped Corn III was finally ready, Martha scooped out a generous portion onto my plate and handed me a fork. I took a hesitant bite, not knowing what to expect, and was immediately blown away by the rich, creamy texture and the burst of flavor that filled my mouth.

I couldn't believe how something so simple could taste so incredible. The sweetness of the corn paired perfectly with the sharpness of the cheddar cheese, creating a dish that was both comforting and indulgent.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen for years to come. I thanked Martha profusely for sharing it with me and made a mental note to pass it down to future generations, just as she had done for me.

And so, that warm summer day in the kitchen with Martha became a memory that I would always treasure. It was the day that I discovered the magic of Scalloped Corn III, a recipe that would forever hold a special place in my heart.