A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Friday, December 23, 2011

Scalloped Corn

The Springer Family loves scalloped corn, so that's what I brought to the family Christmas potluck.  It was so well-received, I think I will bring it every year. 
  Getting a thumbs-up from daugher Abby, a chef, = good recipe!

Scalloped Corn          8-10 servings
4 cups corn (partially thaw if frozen)
1 sleeve saltine crackers, crushed (1-1/2 cups) may use bread crumbs
1/2 cup cracker crumbs for top
1/2 cup butter, melted
1-3/4 cups Half and Half or whole milk
2 small eggs
2 teaspoons sugar
2 teaspoons salt
pinch of pepper
Melt butter in Half and Half over low heat in pan on stove.  Add sugar and salt and stir to dissolve.  Let cool a bit, then beat in eggs.  Mix with corn, pepper and cracker crumbs.  Put in casserole dish, top with crumbs and bake at 350 until knife inserted in center comes out clean (approx 1 hr).

1 comment:

  1. It was totally amazing!!!! So were the spatzele thanks so much Diane!!!!!