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!
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. (Note that I didn’t use any onions. Princess cries and CRIES in pain if I try to put onions in anything.) 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.
Mmmmm!!! Only………. Now I don’t have any fresh-frozen corn left for scalloped corn on Thanksgiving because I was so over-eager I used it already.
And worse, I’m so missing fresh farmers market corn now! You?
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Posted by Suzanne McMinn on November 15, 2008
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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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Mike would get a huge cinnamon roll and another cup of coffee and talk to everyone while I chose the best vegetables and fruits I’ve ever seen. I didn’t buy produce from the grocery store all spring, summer and fall. What we didn’t grow ourselves I could find there. After a few weeks we got to know the vendors and they became our friends. The last Wednesday in Octber was the last famers’ market. Now what are we going to do on Wednesday mornings until spring when they open again?
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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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:J
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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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