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Mama’s Quick and Dirty Scalloped Corn
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Description
Mama’s scalloped corn! She is Italian and she can find the best way to cook anything. She threw this together today and it made me swoon. This reminds me of the first scalloped corn I ever ate, and it also reminds me why I used to eat creamed corn cold out of the can.
Ingredients
- 1 bag (16 Oz. Bag) Frozen Corn
- 1 can (15 Oz. Can) Creamed Corn
- ¼ cups Ritz Cracker Crumbs
- ¼ cups Milk
- 2 slices White Onion, Diced
- 2 whole Eggs, Beaten
- 1 Tablespoon Butter Or Margarine
- 2 Tablespoons Grated Parmesan Cheese
Preparation
Spray a casserole dish (Mama used a square Corelle) with Pam. Combine all ingredients except butter and grated cheese and spread in a casserole dish. Dot the butter over the top of the corn mixture. Sprinkle the cheese over all.
Bake at 350 degrees for 30-45 minutes or until the middle is set up. I’ll be honest, I kind of lost track of time at this point because I was getting very impatient—so just keep an eye on it once you hit 30 minutes.
Broil for about 2 minutes to brown the top, if that’s your thing.
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kirstyanne on 5.12.2010
Thank you for sharing! This was a hit last night! I made a few changes – I used corn chex instead of Ritz, I left out the butter and added some red pepper flakes. I can’t wait to make this recipe when corn is in season and I can use fresh corn! Next time I’m going to add some chopped green onion – just to make it look pretty. Thanks!