Friday, December 4, 2015

Scalloped Corn

Need a side dish that feeds a crowd for the holidays?  This is it.  Trust me, it's delicious and absolutely not-healthy-for-you-but-could-be-considered-a-vegetable.  That makes it absolutely perfect for holiday gatherings :)

Scalloped Corn
Serves 12+

4 Eggs
1 Cup Milk
1/2 Cup Sugar
2 Teaspoons Salt
2 (16oz) Cans of Corn, drained
2 (16oz) Cans of Cream-Style Corn
8 Tablespoons Butter
1 Sleeve Saltine Crackers, Crushed (approximately 30-36 crackers)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease a 9x13 baking dish and set aside.
Step 2:  In a large microwavable bowl, melt the butter.  Once melted, add the milk, sugar, salt and corn.  Stir until combined.
Step 3:  Place 1/2 the corn mixture in the baking dish.  Top with 1/2 the crushed crackers.
Step 4:  Place the remaining corn mixture in the baking dish (on top of the crushed crackers layer).  Next, top with the remaining crushed crackers.
Step 5:  Bake uncovered for 45 minutes - 1 hour until the corn is bubbly and beginning to brown on the top.  Serve immediately.

FYI:  this does reheat well as a left-over, but it loses that 'crunch' on the top.  As well, in case you aren't feeding a huge crowd . . .this recipe can easily be cut in half, but retain the same baking time and use a smaller dish to bake it in.

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