Escalloped Corn

From the Times-Union Jacksonville.com FROM LINDA PEACOCK “Attached is my recipe for Escalloped Corn. I got this recipe from a friend over 30 years ago and it has been a family favorite ever since. The question frequently asked is, ‘Are you making that corn dish?’ This is also a great dish to take to a pot luck as it can be tripled and baked in a 9x13 pan.”

Photo by Cathy D.
Adapted from jax-cdn.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jax-cdn.com

Ingredients

  • 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

Directions

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.

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