|Ingredients for Scalloped Corn|
I’ve lived a lot of places in my life but in my heart, I’m a midwest girl. Traditionally, holidays have been about how many carbs you can cram into one meal. Mashed potatoes, scalloped potatoes, sweet potatoes, rolls, stuffing, the list goes on. Quite frankly, I can live without every single one of those dishes for my holiday feast as long as I have scalloped corn.
Have you eaten scalloped corn?
|Creamed Corn -- the base of the recipe.|
I don't have any idea where the recipe came from, but I know that my great grandmothers were making it long before I was born. Growing up, there wasn't a Thanksgiving or Christmas without it.
|Place butter on top before pressing it into the middle of the dish with your finger|
So simple it can be thrown together in five minutes, scalloped corn makes an excellent side dish for practically any meal. Is it healthy? No, not really. But if fulfills a certain nostalgia from my childhood and I hope it can grace your table as well.
|GF crackers in a ziplock bag being crushed with a rolling pin|
In the gluten-filled version, you can use saltine crackers. The proportions are 1 can creamed corn to one egg and ¼ package of saltines. Or you can make it gluten-free!
2 cans creamed corn
2 oz GF crackers (non-flavored work best)
- Lightly beat eggs in a medium bowl. Mix in creamed corn.
- Place crackers in a sealed zip lock bag. With a rolling pin, crush crackers until they form a medium-fine crumb. Add to corn mixture. Add salt if using unsalted crackers. Add pepper to taste.
- Place in an 8x8 baking dish and dollop butter on top. With your finger, gently press the butter into the center of the corn mixture.
- Bake 45 minutes to 1 hour or until the scalloped corn has firmed up but still jiggles slightly.