Scalloped corn is another great side dish you can add to your Thanksgiving menu. It’s a creamy and comforting casserole that I love. When I was in college, my mom would make scalloped corn and meatloaf for me when I came home because it was my favorite meal. For some odd reason I don’t have this recipe written down, I just kind of wing it and somehow it ends up tasting the same every time. So perhaps it’s time for me to write it down…
Scalloped Corn Print Recipe
Serves around 8 people
Prep time: 10 minutes
Bake time: 1 hour
2 Cans Creamed Corn and 1 cup fresh corn. You can use any combination of fresh corn and/or cream corn that totals 4 cups.
1 cup milk (whatever you have on hand, I use skim)
1 sleeve crushed saltines plus an additional 10 crushed crackers for the topping (I’m using wheat saltines)
3 tablespoons melted butter
1 small onion, diced
Pepper to taste (I don’t add salt because the saltines will add enough)
Combine all of the ingredients (except 10 additional crushed crackers). Pour into an 8×8 or medium sized baking dish. Sprinkle with about 10 more crushed saltines. Bake uncovered at 325 degrees for 1 hour.
I combined all the ingredients, poured them into a baking dish, and have it covered with foil in the fridge. That way on Thursday morning all I will have to do is add the additional crushed saltines and bake it.