Scalloped Corn

Kelly Lollman

By
@kelollman

This is a recipe that I came up with for the holidays, because this was one of my favorite dishes that my grandmother made for Thanksgiving, Christmas and Easter dinners. I never got her recipe, so I came up with one through trial and error. My Dad loves this!


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 can(s)
creamed corn
2 can(s)
yellow or white corn
1 small
green pepper, chopped
1 small
red pepper, chopped
1 small
onion, chopped
4 slice
bacon, cooked and crumbled
1 Tbsp
flour
1/2 tsp
salt
1/4 tsp
ground mustard
1/4 tsp
paprika, sweet mild
1/8 tsp
ground black pepper

TOPPING

1 pkg
crushed keebler townhouse crackers
1 stick
butter, melted

Directions Step-By-Step

1
Preheat the oven to 350 degrees.

Chop the peppers and onions.

Crush the sleeve of crackers into small pieces.
2
In a 10" skillet over medium heat, cook the bacon until done, set aside on a paper towel to drain. Saute the peppers and onions until tender - drain. Crumble the cooled bacon into medium sized bits.
3
In a medium sized bowl, mix the corn, pepper and onion, crumbled bacon, flour and spices. Spread mixture in a 13"x9"x2" baking dish.
4
In a small saucepan, melt the stick of butter and then add the crushed crackers, stirring until well coated. Spread the crackers evenly over top of the corn mixture.
5
Place the covered dish in the oven and bake for 20 minutes, then uncover and bake for an additional 10-12 minutes, or until the cracker topping is golden brown.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian