Best Escalloped Corn Recipes

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ESCALLOPED CORN



Escalloped Corn image

This is a recipe that has been used in my husband's family for years. We make it every Thanksgiving and Christmas and there are never any leftovers.

Provided by Elizardbeth

Categories     Corn

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 egg (well beaten)
1 cup milk
1 cup fine cracker crumb
1 (15 1/4 ounce) can cream-style corn
4 tablespoons butter (melted)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix together in order given to blend well.
  • Pour into buttered, covered casserole dish.
  • Bake at 350 degrees for a total of 45-50 minute Remove cover the last 10-15 minute to brown a little. Serve as soon as you remove it from the oven.

ESCALLOPED CORN RECIPE - (4.1/5)



Escalloped Corn Recipe - (4.1/5) image

Provided by CathyD

Number Of Ingredients 9

1 1/4 fine cracker crumbs (I use Ritz crackers)
2 eggs, beaten
1/2 cup butter, melted
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon onion salt
1 1/2 cups milk, divided
2 tablespoons flour
1 10-ounce package frozen corn

Steps:

  • Heat oven to 375 degrees combine crumbs and melted butter; save 1/2 cup for topping. Line a pie plate with the remainder. Combine the solid butter, 1 cup milk, corn and salt in saucepan and bring to a boil. Reduce heat and cook for 3 minutes. Mix flour and remaining milk to a smooth paste in a small bowl. Add slowly to the hot corn mixture, stirring constantly. Cook until thick. Add onion salt and beaten eggs and cook slightly. Pour into crumb-lined pie pan. Top with remaining crumbs. Bake for 20 minutes.

MY MOTHER'S ESCALLOPED CORN



My mother's Escalloped Corn image

This was a must have in our house growing up with many different meals. It showed up with meatloaf, pork chops, Salisbury steak and patties my mom used to make with ground beef that she covered with condensed tomato soup. We all loved it, and my sisters and I still make it when we don't have time for more complicated corn puddings or souffles.

Provided by Diana Perry @Empebi

Categories     Vegetables

Number Of Ingredients 8

12 ounce(s) canned whole kernel corn, draned.
1 can(s) cream style corn
1 teaspoon(s) salt (optional)
1/2 teaspoon(s) white pepper
2 tablespoon(s) flour
2 tablespoon(s) butter
1 cup(s) milk
1 cup(s) crushed soda crackers

Steps:

  • Mix corn with the salt (if using), pepper and sugar.
  • Melt butter over low heat; whisk in the flour; cook flour and butter over the heat for a few minutes, but do not let it start to turn brown.
  • Slowly whisk in the milk (my mother would warm the milk first, but I've never done that). Whisk constantly until the sauce thickens. Add sauce to the corn mixture.
  • Put 1/2 of corn into greased casserole; cover with 1/2 of crumbs; repeat corn and crumb layers.
  • Bake in 350 degree oven til center is bubbly, and crumbs are lightly browned, about 25 to 30 minutes.

ESCALLOPED CORN



ESCALLOPED CORN image

Categories     Vegetable     Side

Yield 12

Number Of Ingredients 7

1/2 c finely chopped green onions
1/4 c butter/margarine
1 can (17 oz) cream style corn
1 can (7 oz) whole kernel corn, drained
1 1/2 c cracker crumbs (36 crackers)
3 eggs, slightly beaten
1 c milk

Steps:

  • 1. Heat oven to 325. 2. Cook green onions in butter in small skillet over low heat til tender. 3. Mix remaining ingredients in large bowl, stir in onions. Pour into greased 1 3/4 qt casserole. 4. Bake uncovered until firm. - about 1 hour, 15 minutes.

ESCALLOPED CORN CASSEROLE



Escalloped Corn Casserole image

Another Thanksgiving "must bring" dish!

Provided by Kimi Gaines

Categories     Side Casseroles

Time 1h

Number Of Ingredients 6

1/2 c melted butter
12 oz can of whole kernel corn, drained
12 oz can creamed corn
2 eggs, beaten
1 c sour cream
1 pkg jiffy corn muffin mix

Steps:

  • 1. Stir all ingredients together. Pour into greased 2 quart casserole dish. Bake at 350F for 45-60 minutes. Casserole is done when lightly browned and set in the middle.

ESCALLOPED CORN



Escalloped Corn image

Number Of Ingredients 8

2 eggs
1/2 cup milk
1 (8 1/2-ounce) can cream-style corn
1 cup Sunshine® Hi-Ho® Original cracker crumbs
2 tablespoons grated onions or chopped green onions
3 tablespoons margarine, melted
1/4 teaspoon salt
dash pepper

Steps:

  • 1. Heat oven to 350°F. Lightly grease 1 1/2 quart casserole dish. Beat eggs and milk together. Add remaining ingredients, blend well. 2. Bake for 45 - 50 minutes until knife inserted in center comes out clean.

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