Scalloped Corn: An Historic Recipe from Iowa
Victoria and Lynsie have much in common, the biggest probably being their love for cooking! It should be no surprise, then, that when asked for a recipe for her favorite traditional side dish, Victoria produced an old hand-written recipe that happens to also be Lynsie's favorite for her family as well!
Great minds...
If you think you don't like Scalloped Corn (aka Corn Pudding), then think again. This one has just the right amount of fluffiness and sweet flavor and can be made in advance and reheated in the oven.
Make your holiday cooking schedule super easy and try this family favorite out!
Ingredients
1 yellow onion, chopped
2 Tbsp butter
1 bag frozen corn
1 can creamed corn
1 egg, beaten
1 tsp each dry mustard, salt, pepper
1 pinch red pepper flakes
1 cup cracker crumbs (like saltines)*, crushed finely and divided
2 pinches paprika, for garnish
Instructions
Preheat oven to 350 F.
Saute onion in butter for 5 minutes then add into a large bowl with corn, egg and seasoning + half the cracker crumbs.*
Bake, covered, until mixture begins to bubble, about 30-45 minutes.
Remove lid for the last 20 minutes of cooking, add the rest of the crumbs and brown the top.
Notes
*You may need to add a splash or two of milk to bind all ingredients. Don't worry if it looks a little wet; the crackers will absorb extra liquid. Also, cracker crumbs can be replaced with equal parts plain panko or bread crumbs.
Garnish with a sprinkling of paprika!
Recipe by Vie at https://getvie.com/thanksgiving-2018/