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+

Ingredients:

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.

Mexi-Corn and Black Beans

I grew up not eating corn.  I can't say I never had it - after all, I did eat school hot lunch and they occasionally served corn.  However, I was raised in a family that didn't believe corn was a vegetable.  We were taught that it is a grain.  Specifically, a grain that is grown on the farm and then later fed to the animals. Therefore, you would never find corn being served at any dinner my parents served (even the holidays).  Fast forward a few decades to today . . .I still coincide with those beliefs.  But everyone once in a while I do have to give in and serve corn.  And when I do - it's usually this recipe.  The sweetness of the corn and meatiness of the beans are laced with taco seasoning that combines the flavors into a fantastic flavorful side dish.  Serve it up today!

Mexi-Corn and Black Beans

Serves 4-6

Ingredients:

1 (14.5 oz) Can of Corn with Sweet Peppers

1 (14.5 oz) Can of Black Beans

1 Teaspoon Taco Seasoning

1 Tablespoon Butter

Open and drain the can of corn and empty into a large bowl.  Open, drain, and rinse the can of black beans (that sludge the coats the beans just totally grosses me out!).  Add the drained/rinsed beans to corn.  Add the taco seasoning to the corn/beans.  Add the butter.  Microwave the entire bowl of corny/black bean goodness until heated thoroughly (2-3 minutes, depending on your m'wave).  Remove from the microwave, stir again to distribute the melted butter and make sure everything is hot.  Serve and enjoy.