My mother's Escalloped Corn

My Mother's Escalloped Corn Recipe

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Diana Perry

By
@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 vote
Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

How to Make My mother's Escalloped Corn

Step-by-Step

  • 1Mix corn with the salt (if using), pepper and sugar.
  • 2Melt 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.
  • 3Slowly 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.
  • 4Put 1/2 of corn into greased casserole; cover with 1/2 of crumbs; repeat corn and crumb layers.
  • 5Bake in 350 degree oven til center is bubbly, and crumbs are lightly browned, about 25 to 30 minutes.

Printable Recipe Card

About My mother's Escalloped Corn

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




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