Best 7 Russs Scalloped Corn Recipes

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
• In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
• Pour into baking dish.
• Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
• Sprinkle cracker mixture over corn.
• Bake for 35-40 minutes until crackers are golden brown.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup 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, 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.

NEW ORLEANS-STYLE SCALLOPED CORN

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

MY G'MA'S BEST SCALLOPED CORN

Steps:

• Preheat oven to 350°F.
• Mix all ingredients and spoon into a greased 1-quart casserole dish.
• Bake uncovered for 35 minutes.

GRANDMA JOYCE'S SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Grease casserole dish.
• Saute the chopped onion in the 1/2 stick of butter or margarine.
• Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk.
• Add the sauteed onion and butter and pour into prepared casserole dish.
• Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top.
• Bake for 30-45 mins until top is golden brown.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.