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.
Servings: 6-8Prep Time: 15 minutes Cook Time: 35 minutes
1 cup chopped onions and/or peppers (hot or sweet)*
2 tablespoons butter
2/3 cup milk
1 cup bread crumbs
1 15-ounce can creamed corn**
1 15-ounce can corn
1 cup shredded cheese
*Onions and/or peppers can be omitted if you prefer.
**I use my own fresh-frozen whole and creamed corn instead of canned.
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.
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