Scalloped Corn #2

Scalloped Corn makes a delicious side dish with dinner. Make it with canned creamed corn and with fresh, frozen or canned kernel corn.

Thanksgiving weekend is upon us in Canada and I thought I'd make Scalloped Corn to have with our  big meal. Scalloped Corn is not a traditional food to have at festive meals in Newfoundland. We tend to stick with root vegetables although it's not unusual for kernel corn to appear with the other vegetables on the plate. My daughter-in law Vicki always serves it as does her mother Verna. So when Vicki is eating at our house I usually cook a pot of corn to go with our meal so she won't feel the dinner is lacking. Ha, ha. But this weekend it's going to be Scalloped Corn. We're going to broaden our dinner choices and include this popular North American dish with our Thanksgiving meal. 

I actually have two recipes for Scalloped Corn. One has a cornmeal base that you can find here. And the other is this one, Scalloped Corn #2. Both are delicious and will make a fine addition to your meal. 

Printable recipe at end of post.

Scalloped Corn #2

• ½ cup diced onions 
• ½ cup diced sweet peppers (can use some hot if you wish)
• 2 tablespoons butter
• 1 egg
• ⅔ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup white bread crumbs
• 1¾ cups canned creamed corn 
• 2 cups sweet kernel corn, fresh, frozen or canned 
• 1 cup shredded cheddar cheese, divided
• Fresh chives or green onions (optional)

How to make it:
Preheat oven to 350 degrees. Grease a 1½ litre/quart baking dish. 

Cook the onions and peppers in butter till tender. Lay aside. Combine egg, milk, salt and pepper in a large bowl. Stir in the bread crumbs, both kernel and creamed corn, and half of the shredded cheese. Stir in the onion and pepper mixture. Pour the corn mixture into the prepared casserole dish. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 40-50 minutes or until set.

Sprinkle with fresh chives or sliced green onions if desired.

Makes 8 servings.

Cook the onions and peppers in butter till tender. Lay aside.

Combine egg, milk, salt and pepper in a large bowl. 

Stir in the bread crumbs, both kernel and creamed corn, and half of the shredded cheese.

Stir in the onion and pepper mixture.

Pour the corn mixture into the prepared casserole dish. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 35 minutes or until set. Sprinkle with fresh chives or sliced green onions if desired. I didn't have either chives or green onions so I served it unadorned.

Scalloped Corn makes a delicious side dish with dinner.

To print click on arrow upper right side.⇩