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I am here with another delicious Holiday side dish to share with you today. The holidays will be upon us before we know it and, I don’t know about you, but I like to be well prepared ahead of time with tasty side dishes to serve with my main dish. Be it turkey, ham, beef, chicken or whatever!
Scalloped Corn is an old family favorite that I have been making for years and years and years. It wasn’t something that I reserved just for the holidays. It made a very economical side dish any time of the year, but it did particularly go very well with holiday dinners. It was simple and uncomplicated and delicious.
Of course, I made a much larger amount back then than the recipe I am sharing with you today. I have small batched it to make only 2 to 3 generous servings. I just cannot eat a full recipe of it these days, as much as I do love it.
It is almost similar to a savory bread pudding, except it is made with cracker crumbs instead of bread and there is no sugar involved. Sometimes when the children were growing up I would slash frankfurters and lay them in a spoke fashion on top of the casserole dish before I baked it. They really enjoyed it that way! I also often added chopped onion, or chopped spring onions to it for a variation in flavors.
This is rich and cheesy and delicious. I really hope you will give it a go!
WHAT YOU NEED TO MAKE SCALLOPED CORN
This delicious casserole side is composed of mainly store cupboard ingredients. There is nothing complicated or out of the ordinary here.
1 large egg, beaten
1 cup (175g) tinned whole kernel corn, well drained
1 cup (230g) tinned creamed corn
3/4 cup (45g) coarse cracker crumbs (Buttery round or saltines)
1/2 cup (60g) shredded sharp cheddar cheese
3 fluid ounces (89ml) undiluted evaporated milk or cream
2 TBS butter, melted
1/4 tsp salt
1/8 tsp black pepper
For the cracker crumb topping:
1/4 cup (15g) coarse cracker crumbs
1/4 cup (30g) grated sharp cheddar cheese
1 1/2 TBS butter melted
You could also use thawed frozen corn if you wished rather than the canned corn. A small can of cooked corn kernels is about the right size. You could really shake it up and use the Mexi-corn if you wanted to.
I would use the smaller can of creamed corn as well. Otherwise, just make up twice the amount and freeze half in a zip lock baggie ready to take out and bake another time. (See instructions for freezing below.)
I used saltine crackers (in the U.K. they are like the Italian crackers.) You could also use Ritz, or TUC or Townhouse crackers. Use only plain crackers, not flavored ones.
Evaporated milk is a canned milk product that has been treated and condensed, but NOT sweetened. Do not dilute it to use. (It is NOT the sweetened condensed milk that you see in the small cans.)
I used salted butter.
HOW TO MAKE SCALLOPED CORN
This is a really simple side to make. Old fashioned and delicious.
Preheat the oven to 375*F/190*C/gas mark 5. Butter an 8-inch round, 2-inch pie dish or casserole dish. Set aside.
Beat the egg, corn kernels, and creamed corn together in a bowl. Beat in the milk.
Stir in the cheese, cracker crumbs and seasoning. If it seems a bit dry you can add a bit more milk. Pour into the prepared dish.
Stir together the topping ingredients and sprinkle evenly over top.
Bake in the preheated oven for 25 to 30 minutes until golden brown and a knife inserted near the center comes out clean. Serve hot.
TO MAKE AHEAD
You can easily make this dish ahead of time. Make as directed by the recipe, up to three days ahead of time. Leave to cool completely and then cover and pop into the refrigerator. When you are ready to serve it, take out of the refrigerator and bake, covered, at 350*F/180*C/ gas mark 4 for 15 to 20 minutes. Uncover and bake an additional 10 minutes until heated through.
TO FREEZE AHEAD
Mix everything together, with the exception of the topping, and pop the prepared mixture, uncooked into a freezer bag. Label and date. Freeze for up to three months. When you are ready to serve it, thaw completely, pop into a buttered casserole dish, top with the topping mixture and bake as per the recipe.
This was every bit delicious as I remembered it being. It is kind of like a bread/cracker pudding made with corn and cheese. Savory and tasty. I can remember back in the day adding scored frankfurters to the top before baking and turning it into a main dish.
Of course, I was making a much larger amount than this I am sharing today. My family loved it. This is a worthy side to consider making for the holidays. It goes with just about anything, but it is especially good with ham.
Are you looking for holiday sides to serve next to your roasted, turkey chicken, ham or beef? You might also enjoy the following delicious options!
OVEN ROASTED BUTTERNUT SQUASH - This is another dish that can be made well ahead of time and then simply reheated on the day. There is something about roasting root vegetables like this that really helps to enhance their natural sweetness. If I am feeling particularly indulgent, I will add a bit of Maple Syrup. Oh boy, this is some good eating!
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
Yield: 3 servings
Author: Marie Rayner
Scalloped Corn (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Creamy and cheesy, this is a small batch version of an old favorite. With two kinds of corn, cheese, crackers, and a buttery crisp topping, what’s not to love! It makes a fabulous side for the holidays.
Ingredients
1 large egg, beaten
1 cup (175g) tinned whole kernel corn, well drained
1 cup (230g) tinned creamed corn
3/4 cup (45g) coarse cracker crumbs (Buttery round or saltines)
1/2 cup (60g) shredded sharp cheddar cheese
3 fluid ounces (89ml) undiluted evaporated milk or cream
2 TBS butter, melted
1/4 tsp salt
1/8 tsp black pepper
For the cracker crumb topping:
1/4 cup (15g) coarse cracker crumbs
1/4 cup (30g) grated sharp cheddar cheese
1 1/2 TBS butter melted
Instructions
Preheat the oven to 375*F/190*C/gas mark 5. Butter an 8-inch round, 2-inch pie dish or casserole dish. Set aside.
Beat the egg, corn kernels, and creamed corn together in a bowl. Beat in the milk.
Stir in the cheese, cracker crumbs and seasoning. If it seems a bit dry you can add a bit more milk. Pour into the prepared dish.
Stir together the topping ingredients and sprinkle evenly over top.
Bake in the preheated oven for 25 to 30 minutes until golden brown and a knife inserted near the center comes out clean. Serve hot.
Did you make this recipe?
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