MDM’s friend, Warren, who lives in Las Vegas was home during the holidays and asked MDM to publish her family’s recipe of Scalloped Corn.  This is another one of those tried and true side dishes that appeals to everyone whether it is for a family gathering, or just a meal at home. 

Festive Scalloped Corn Side Dish

Dry Ingredients

25 squares of saltine crackers

1 Tbspn. of flour

1 tspn. of sugar

Wet Ingredients

1 Can (15 oz) of Whole Corn Kernels

I Can (15 oz) of Cream Style Corn

½ medium sized white onion diced

½ green bell pepper diced

2 eggs beaten

1Tbspn. of half/half

1 Tbspn of margarine or butter

Dice onion and green bell pepper and sauté in margarine or butter until both are translucent.

Take the crackers and crush or put them into a food processor to create cracker crumbs.  Do not crush too fine, medium texture. 

Drain the can of kernel corn of liquid.  Mix in a casserole dish the whole can of creamed corn and the can of drained kernel corn together.  Add the half/half to the beaten eggs.  Add 1 Tbspn. of flour and tspn. of sugar to the corn mixture.  Then stir in the sautéed diced onion and diced green bell pepper.  Add the beaten egg-half/half mixture to the dish.  Finally add most of the cracker crumbs into the mixture, saving a little for the top.

Add remaining crackers to the top and sprinkle a little paprika on top for color.  Preheat oven to 325°-350° and bake in a covered dish for 45-60 minutes (depending on your oven–you can test with toothpick in center to see if it removes clean).  Take the cover off the last 10 minutes for a crisper topping.  Serves 4 to 6- ¾ cup ser

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