Betty’s Scalloped Corn

When I asked my siblings for recipes that I might use on Courage in the Kitchen, my sister Betty offered this one. She says that Mom and Dad liked it when they visited her and Rollie. My brother-in-law has died, so Betty doesn’t cook as much as she used to, but this was one of the recipes she made often years ago.

It is a version of a midwest comfort food that many of us remember from our childhoods. With just six ingredients, it is quick and easy to prepare. I have added two steps to the preparation. Betty said that she just laid the bacon strips over the top of the casserole, but I like the results when the bacon is chopped into bite-sized pieces and cooked a few minutes before being added to the batter.

Scalloped corn is an excellent side dish to complement beef, pork or chicken.

INGREDIENTS:

About 1/2 row soda crackers (1 cup crushed and divided)
3 strips of bacon
1 large egg
1 15 oz. can creamed corn
1/2 cup milk
Salt and pepper to taste

PROCEDURE:

Preheat the oven to 375º, grease a one quart casserole and crush the crackers. Reserve two tablespoons of crackers to sprinkle on top of the casserole or crush a couple of extra crackers when you are topping it off.

Cut the bacon into half-inch pieces and fry it over moderate heat until it just begins to brown. The bacon should not be crisp.

Beat the egg until it is lemon yellow in a mixing bowl. Add the corn, milk and crackers to the egg along with half of the bacon. Season with a quarter teaspoon of freshly ground black pepper and a dash of salt. Stir well and pour the batter into the casserole. Top with the remaining bacon and crackers.

Bake uncovered forty-five to fifty minutes. Use a table knife inserted near the center of the casserole to check for doneness. If the knife comes out clean, the casserole is done.

NOTES: Be careful with the salt in this recipe as three of the ingredients have plenty of salt. The amount of salt I use is about what I sprinkle on an egg cooking for breakfast.

This recipe makes four generous servings. If you are cooking for a larger party, you can double the ingredients and extend the cooking time a few minutes.

3 Responses

  1. Kathy H.

    Mmmm – I love scalloped corn and the addition of the bacon sounds perfect. I’ll have to have some company over to try out some of your recent recipes. I do want to make your apple bread, too. Thank you!

  2. SueJ.

    We are Kansas corn farmers and I don’t think I have a recipe like this one…no bacon in any of them.
    Thanks for the suggestion, we are having this with our burgers tonight!

  3. Beth

    My Nebraskan grandmother made this, but without the bacon. It was a staple in our household for holiday dinners.

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