My mother's Escalloped Corn

Name: My mother's Escalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8
Cuisine: American
Ingredients: 12 oz canned whole kernel corn, draned.; 1 can(s) cream style corn; 1 tsp salt (optional); 1/2 tsp white pepper; 2 Tbsp flour; 2 Tbsp butter; 1 c milk; 1 c crushed soda crackers

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By Diana Perry
@Empebi

This was a must have in our house growing up with many different meals. It showed up with meatloaf, pork chops, Salisbury steak and patties my mom used to make with ground beef that she covered with condensed tomato soup. We all loved it, and my sisters and I still make it when we don't have time for more complicated corn puddings or souffles.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6 to 8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

12 oz

canned whole kernel corn, draned.
1 can(s)

cream style corn
1 tsp

salt (optional)
1/2 tsp

white pepper
2 Tbsp

flour
2 Tbsp

butter
1 c

milk
1 c

crushed soda crackers
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How to Make My mother's Escalloped Corn

Step-by-Step

Mix corn with the salt (if using), pepper and sugar.
Melt butter over low heat; whisk in the flour; cook flour and butter over the heat for a few minutes, but do not let it start to turn brown.
Slowly whisk in the milk (my mother would warm the milk first, but I've never done that). Whisk constantly until the sauce thickens. Add sauce to the corn mixture.
Put 1/2 of corn into greased casserole; cover with 1/2 of crumbs; repeat corn and crumb layers.
Bake in 350 degree oven til center is bubbly, and crumbs are lightly browned, about 25 to 30 minutes.