corn scallop, my way
Seems like my family has a thing for Scalloped Corn; each person remembers a slightly different recipe however. I found this one in a cookbook and altered it to make it my own. The additional vegetables are similar to the recipe I put into JAP for my daughter's boyfriend--his family recipe, and according to them, 3 generations of women never cooked, literally NEVER. So here's hoping you like this one (if not try the one that says Geradine in the recipe, that's the non cooking family recipe).
No Image
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 17 ounces can cream corn
- 2 eggs, beaten
- 1/2 cup crushed ritz crackers
- 1/4 cup butter, melted
- 1/4 cup evaporated milk
- 1/4 cup finely shredded carrot
- 1/4 cup chopped green pepper
- 1 tablespoon chopped celery (i omit)
- 1 teaspoon chopped onion (i add more, i like onion)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (i just grind in some fresh sea salt, about 3-4 grinds)
- 1/2 cup shredded cheddar
- paprika
How To Make corn scallop, my way
-
Step 1Combine corn and all but cheese and paprika. Mix well. Put into greased 8x8 or 9x9 (or double to put into 9x13). Top with cheese, sprinkle with paprika. Bake at 350 degrees 30 min or until set and top is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Side Casseroles
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Keyword:
#Oregon cookbook
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