Prep 10 mins
Cook 30 mins
This recipe has long been a mystery, not because my mother was never willing to relinquish the privileges to her secret recipe but like many of the great cooks in our family, she doesn't write down her recipes. This scalloped corn is moist, crunchy-on-top and loaded with sweet niblets of corn. It has always been a favorite at family holiday dinners. PLEASE NOTE: The amount of milk is estimated. Mom advises to add the milk last, slowly pouring it in until you just start to see it come up to the surface of the other ingredients.
- 2 (15 ounce) cans sweet corn, drained
- 1⁄2 cup onion, finely chopped
- 1 1⁄4 cups saltines, crushed (3/4 of a cracker sleeve)
- 1 egg, beaten
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper, ground (or to taste)
- 2 tablespoons butter, melted
- 1 1⁄4-1 1⁄2 cups milk (or until you can just see the milk peaking through the other ingredients)
- Preheat oven to 350°F.
- Into a large oven-proof dish (casserole or baking pan), stir together the corn (drained), onion, crushed saltines, beaten egg, salt, pepper and butter.
- When adding the milk, slowly pour it in until you just start to see it come up to the surface of the other ingredients. Add no more than that, or you will get corn soup. :) Then give it one last stir.
- Bake for 30-45 minutes or until lightly golden on top.
- Cool for 10 minutes before serving & enjoy!