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I love corn, especially fresh corn on the cob, and even more especially the sweet peaches and cream corn at the farmers market in Charleston. I eat it all summer long and miss it so bad when it’s gone. But, I saved some over, off the cob, in the freezer and made the next best thing to hot, sweet, buttered corn on the cob straight from the market–scalloped corn! It’s also, by the way, one of my favorite sides to fix for Thanksgiving. (How do you like to fix corn for Thanksgiving dinner?)
Here’s how I do it–and it’s so easy!
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How to make Scalloped Corn:
1 cup chopped onions and/or peppers (hot or sweet)
2 tablespoons butter
1 egg
2/3 cup milk
1 cup bread crumbs
1 15-ounce can creamed corn
1 15-ounce can corn
1 cup shredded cheese
(Note: I used my fresh-frozen corn in place of the can of regular corn in this recipe.)
Cook the onions and peppers in butter till tender. Combine egg, milk, bread crumbs, and a dash of pepper in a large bowl.
Stir in the onion/pepper mixture, the corn, and half of the shredded cheese. Pour into a 1.5 quart greased casserole dish.
Toss with remaining shredded cheese.
I like to decorate with a little bit of chives, too.
Bake at 350-degrees for 35 minutes.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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::sigh::
I miss dairy sometimes.
Glad Coco is recovering from her paw-dicure.
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Have a nice weekend.
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I make scalloped corn every Thanksgiving ~ however, my recipe is a bit different than yours. I use fresh and creamed corn, butter (almost a whole stick), 1 cup of broken spaghetti (1/2″ pcs.) and a little onion & cheddar cheese. I’ve had this recipe for almost 20 years! Love it!
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I am definitely using cheese this year tho’ – that looks delicious. The chives are a great touch too.
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I miss our Farmer’s Market too. That’s where I bought my goat’s cheese! I’m missing it so much that I have hunted down a woman who raises Nigerian Dwarfs! She told me to contact her in the spring about getting a girl to milk. The herbed chevre I had been getting at the market is TO DIE FOR! This woman was also tossing out all these obscure little milk-goat tips too, like:
* Don’t let them eat any alfalfa for (I don’t remember the time period – seems like it was a couple hours) because it makes the milk taste “off” and more “goaty.” She said that if you do that, you can hardly tell the difference between goat’s milk and cow’s milk for drinking.
Can’t wait to test these theories.
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I’m new to your blog and so glad I found it. You did what I would LOVE to do. FARM! I’m trying your corn recipe tonight, can’t wait.
Have a grand weekend.
Miss Lila
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this recipe looks absolutely divine! :thumbsup:
ps……i run onions thru my food processor as i’m dealing with an onion hater myself. when making sauces, i sweat them a little in the pan, and then run ‘em thru a blender with a bit of the sauce so i get that lovely flavor and danny doesn’t get any chunks! sneaky, aren’t i?
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Anne
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Then I went to college and started cooking for myself. And I had to admit: when I omitted the onions from my favorite recipes from home, something was missing. I eventually started adding onions back into my cooking; even if I picked around them, they gave dishes the “right” flavor.
Until Princess’ tastebuds grow up, you can help by always browning/sweating the onions in anything you cook to tame down the sharp flavor. You can also either go the puree-n-hide way (but your food will still have that uncooked onion flavor), or you could leave the chunks a little bigger and let her pick them out.
This, too, shall pass. More or less, that is…I still hate chunky raw onions.
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