Scalloped Corn
I remember this dish as a late summer
standby when everyone was tiring of cooking corn on the cob. It was
also serve a lot during the summer that I had large gaps in my front
teeth and couldn't manage cooking corn on the cob. This is delicious
with baked ham.
Makes 6 servings
3 tablespoons butter, plus additional for buttering
3 cups fresh corn kernels, cut from the cob (6 to 8 ears), or 3 cups
thawed frozen corn kernels
1 bunch (6 to 8) large green onions (scallions), white and light green
parts only, thinly sliced
Salt and freshly ground white pepper to taste
3/4 cup heavy cream
3/4 cup cracker crumbs, or dry bread
crumbs
Preheat the oven to 350F. Generously butter a 1
1/2 quart deep baking
dish.
In a medium size bowl, combine the corn and green onions. Pour the
mixture into the prepared baking dish. Season well with salt and
pepper. Pour in the cream.
-
Combine the crumbs with the melted butter. Spread over the corn. Bake
until bubbling hot and golden brown on top, 35 to 40 minutes.
Variations: add hot pepper sauce to taste if you like. Or stir 3
tablespoons minced red bell pepper into the corn and green onion
mixture.
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