Scallop Corn
My mom would make scalloped corn every Thanksgiving. This dish brings all of the memories of my Grandma, and a small Midwest farming town to my mouth. It is warm, creamy, sugary and full of freshness.
This recipe comes from my Aunt LaDonna
My mom would make scalloped corn everything Thanksgiving. After her death, my sisters and I carried on the tradition. On one occasion, my husband and I, and our two small children at the time visited my Aunt LaDonna in the small Nebraska town my mother was born and raised. Her farmhouse is full of antiques and decorated for the season. It was the day after Thanksgiving, and she served us leftovers which included scalloped corn. The dish brings all the memories of my grandma and her house, in one mouthful. It is warm, creamy, sugary and full of freshness.
I adapted the recipe from my mom’s, which was missing the fine details, such as measurements of the ingredients. I make it with sweet corn from the farmers market, which my husband grills them in their husks, and then cut off the kernels from the stocks and freeze, just for this dish.
I adapted the recipe from my mom’s, which was missing the fine details, such as measurements of the ingredients. I make it with sweet corn from the farmers market, which my husband grills them in their husks, and then cut off the kernels from the stocks and freeze, just for this dish.
I quadruple the dish and make half with oysters. This way everyone gets left-overs. Last Thanksgiving, I made sure my son got a large container of left-overs. He loves this dish with the oysters.
Instructions
Preheat oven to 325°
Combine all the ingredients and place into a well-greased casserole container. Cook until a knife inserted in the middle comes out without smearing of liquidly ingredients adhered to it and heated throughout approximately 60 minutes.
Ingredients
- 2 cups whole kernel fresh or frozen corn
- 2 cups cream style corn (see note)
- 2 cups fine soda cracker crumbs
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onions
- 2 eggs beaten
- 2/3 cup shredded sharp cheddar cheese
- 1 cup of milk
- 1 cup of oysters, drained and chopped (optional)
- 1 teaspoon salt
- Ground pepper to taste
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