I really missed my aunt's corn casserole this week and wanted to make it but her recipe called for a box of Jiffy Cornbread Mix. Living in the UK, I don't have the luxury of running off to the grocery store to pick up such things, so I asked my mom for a recipe without. She sent me this great recipe for scalloped corn that uses soda crackers instead.
Ingredients:
Serves 5
1 (15 ounce) can creamed corn
1 can canned sweet corn
1 egg
1 cup crushed saltine crackers
1/2 cup + 2 Tbsp butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 cup crushed saltine crackers
1/2 cup + 2 Tbsp butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
Method:
Preheat oven to 350 degrees F (175 degrees C). Butter one 1 1/2 quart casserole dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 2 Tbsp of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 2 Tbsp of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a small bowl, mix the remaining melted butter (1/4 cup), cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
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