Scalloped Corn
Honestly, we have corn so much in our household that we have to mix it up periodically, so we don’t go into burnout. This scalloped corn recipe isn’t an everyday corn dish, but it does work well, for Sunday dinner, Easter, or most all other holidays. It works great to make it after Easter, so that you can get rid of any extra ham that you had for dinner.
Scalloped Corn
Equipment
- 1 Large Skillet
- 2 Small Bowls
Ingredients
- 2 8 oz. cans Corn
- 1 tbsp Butter
- 2 tbsp Flour
- 1 Cup Milk
- ¾ tbsp Salt
- 1 tsp Sugar
- 1 tsp Pepper or to taste
- 2 Eggs
- ½ Cup Diced Ham You can dice your own ham, or you can use the pre-diced package.
- ½ Cup Shredded Cheese
- ½ tsp Ground Rosemary or finely chopped
- ½ tsp. Chili Powder
Instructions
- In a large skillet over medium heat melt the butter, then add the flour and milk, and bring to a boil. Continue to stir for about 2 minutes.
- After about 2 minutes stir in the corn, seasoning, ham and cheese.
- In a small bowl beat just the yolks of the two eggs for about a minute. Set aside.
- In another small bowl beat the eggs whites for about 2 minutes.
- Next fold the egg yolks into the whites and then fold that into the corn mixture.
- Transfer to a greased baking dish and bake at 350 °F
Ingredients
2 8 oz. cans Corn
1 tbsp Butter
2 tbsp Flour
1 Cup Milk
½ tsp. Chili Powder
¾ tbsp Salt
1 tsp Sugar
1 tsp Pepper (or to taste)
½ Cup Diced Ham (You can dice your own ham, or you can use the pre-diced package).
2 Eggs
½ Cup Shredded Cheese
½ tsp Ground Rosemary or finely chopped
Instructions for making Scalloped Corn
- In a large skillet over medium heat melt the butter, then add the flour and milk, and bring to a boil. Continue to stir for about 2 minutes.
- After about 2 minutes stir in the corn, seasoning, ham and cheese.
- In a small bowl beat just the yolks of the two eggs for about a minute. Set aside.
- In another small bowl beat the eggs whites for about 2 minutes.
- Last, fold the egg yolks into the whites and then fold that into the corn mixture.
- Transfer to a greased baking dish and bake at 350 °F for about 30 minutes.
Other sides you should try:
Garden Pasta Salad, The Best Tangy Pork and Beans, Simple Spinach Salad
Normally we serve just basic buttered corn as a side for dinner. This, however, is another way to make it just a tad fancier. We save this mostly for Sunday dinner, easter, and even Thanksgiving. It gives us a little break from regular corn, or corn on the cob. If you want to go the extra mile, use fresh corn on the cob when it comes in season. It’s so good!
