Scalloped Corn
Recipe: #19933
July 04, 2015
Categories: Casseroles, Side Dishes, Corn, Southern, Christmas, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Heart Healthy, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From an old hand written school book from 30's, it calls for 1 can of corn but cans held more corn back then so I'm adding a creamed corn and an option of a egg"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (313.4 g)
- Calories 677.2
- Total Fat - 15.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 61.8 mg
- Sodium - 1083.5 mg
- Total Carbohydrate - 125.2 g
- Dietary Fiber - 15.9 g
- Sugars - 6.9 g
- Protein - 15.1 g
- Calcium - 103.5 mg
- Iron - 2.8 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Mix breadcrumbs and butter.
Step 2
Place 1/4 of crumb mixture in buttered baking dish (which I would spray with Pam also).
Step 3
Mix up corns, milk, seasoning and egg if you wish.
Step 4
Add 1/2 corn mixture, then 1/4 of crumbs and the remaining of corn mixture.
Step 5
Finally, add the remainder of the crumbs.
Step 6
Bake 20 to 30 minutes until knife in center comes out clean (other recipes have 40 minutes at 350 degrees).
Tips
No special items needed.
0 Reviews
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