Scalloped corn is one of those easy, home cooked meal recipes. One of my sisters just loves it and when I moved away from my home town she would call me every time she was going to make it to find out how. She also wanted me to make it for any family event when I went home. She said she just couldn’t make it like I did but I really think she just wanted it and didn’t want to make it but that’s ok because it made her happy.

2 cans creamed corn (can be increased or decreased depending on size of casserole you want to make
1 can whole kernal corn
1 egg, beaten
1/4 cup brown sugar (can add more or less depending on how sweet you like it)
2 table spoons butter or margarine
1 sleeve saltine crackers
pinch of salt

Pour creamed corn, kernal corn, egg and brown sugar in casserole pan and mix well. Add butter by shaving it into pieces and mixing in.  Crush crackers roughly and mix in corn. Add pinch of salt and mix. Place in 350° oven for 1 hour or until top is slightly brown and bubbly around edges. Let stand for a few minutes if possible after taking out of oven to help it set.

If you like the flavor of this corn and don’t have time or desire to make a casserole you can whip up a shortened version on stove top with about 1/2 the amount of these ingredients, without the egg and heat till hot. Just a way to doctor plain creamed corn.

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