| making scalloped corn..
Posted: 11/18/2007 4:40:01 PM | I am testing out a coupel of recipes for the big dinner on Thursday....today I made scalloped corn..it was delicious, but was actually just a tad on the dry side...
To correct this, would I add more liquid, (milk) than it calls for in the recipe, (hopeing it would stay moist) or would I add more eggs?..(recipe says to use 2)...OR...would I maybe cover it with foil during baking to retain the moisture? | |
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| making scalloped corn..
Posted: 11/18/2007 4:57:19 PM | Hi, I've never heard of scalloped corn however, I would add more liquid AND add an extra egg, making it more custardy. You're right, covering would prevent some evaporation. Lots of luck and let us know how it turns out. Just my 2 cents worth.
Fern  | |
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| making scalloped corn..
Posted: 11/18/2007 5:09:41 PM | I'd love for you to send me the recipe for scalloped corn. I would think a bit more milk and an egg would work as well as covering the dish. check it ever so often to make sure that it is overly sogey.
good luck with the dish it sounds yummy  
Ramoth-007 | |
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| making scalloped corn..
Posted: 11/18/2007 5:11:30 PM | Eggs will tend to dry it into a custard, more milk or even adding evaporated milk may be better.
Sounds interesting, please post the recipe :) | |
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| making scalloped corn..
Posted: 11/18/2007 5:49:28 PM | Thanks for all the advice ...surely one of them will work to make this a little more moist...
and here's the recipe...It truy is delicious, if we can just make it less dry...
Scalloped Corn Casserole
2 eggs, beaten
2 (15 1/4 ounce) cans whole kernel corn, drained
1 cup milk
1 cup cracker crumbs
1/2 cup chopped onions
1/2 cup green pepper
1 cup cheddar cheese (sharp cheddar is the best to use)
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350°F.
Mix all ingredients and spoon into a greased 1-quart casserole dish.
Bake uncovered for 35 minutes.
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| making scalloped corn..
Posted: 11/18/2007 6:14:50 PM | I dunno if mine is really a scalloped corn but when I have fresh leftover corn I just cut from the cob and stuff it in a saucepan with a little milk and butter, salt and pepper and its done on the stovetop in few minutes.
Maybe drop one or both eggs and use cornstarch to thicken it? Since that's basically what the cracker crumbs are doing, acting as the starchy thickener.
Or why not drop back to the classic white sauce? 1/2 stick butter, 1/4 cup flour, cook a minute, add 1 1/2 cups warm milk, stir til thick, then add cheese and seasonings. Then stick that in the casserole dish with the onions, cheese, green pepper and corn.
You can easily add 1/2 cup more milk if you need to. A splash of sherry would go good in there, too. 1/2 tsp yellow mustard might boost the cheese flavor. A s[prinkle of paprika on top.
Or we could stick with your recipe and just reduce the cracker crumbs by half. They're probably what is drying it out.
For a fancy top reserve some of the crumbs and add them with some butter the last 10-15 minutes where they will turn golden brown.  | |
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| making scalloped corn..
Posted: 11/18/2007 10:34:02 PM | | I'm no Julia Child, but wouldn't cutting down on the cracker crumbs make it less dry? | |
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| making scalloped corn..
Posted: 11/18/2007 11:23:05 PM |
I'm no Julia Child, but wouldn't cutting down on the cracker crumbs make it less dry?
That would probably take away the texture. Adding more of a creamy liquid (i.e. scalloped potatoes are creamy) is the way I would do it.
It's a really yummy sounding recipe. I'm going to try it, but will have to adjust the ings. to make it more like a thicker stew for the stove top since my boat oven is non-existent. Maybe even throw in some cut up Ham or poultry along w/ some onions/scallions to make it a one pot meal that we live aboard boaters are famous for! 
Hmm, Scalloped corn stew anyone??
Memo; pickup some crusty bread bowls while at market... | |
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_JAFO_
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Joined: 11/9/2007
Msg: 10 | |
| making scalloped corn..
Posted: 11/19/2007 10:07:08 AM | | The secret to making perfect scalloped corn is to bake it surrounded by a pan of water. There's a french term for it... sadly, I can't remember the proper term. | |
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| making scalloped corn..
Posted: 11/19/2007 10:32:00 AM | | My Father used to make that dish. He used canned cream corn and regular canned corn | |
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_JAFO_
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Joined: 11/9/2007
Msg: 12 | |
| making scalloped corn..
Posted: 11/19/2007 10:44:22 AM | My recipe is slightly different...
"Corn Casserole"
1 chopped onion
1 chopped green pepper
3 T Butter
3 T Flour
2 Cups milk
1 Cup grated cheese (4 oz cheddar)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 can corn drained (12 oz)
2 eggs slightly beaten
bread crumbs
Saute green pepper and onion in butter until tender. Stir in flour. Add milk and cheese. Stir constantly until it comes to a boil. Remove from heat. Add sugar, salt, pepper, beaten eggs and corn. Stir into glass casserole dish. Drop bread crumbs on top of casserole. Place casserole dish inside large pan (I use an oblong metal cake pan) with (about) 1 inch boiling water in large pan.* BE CAREFUL with boiling water. Bake at 350 degrees for 45 minutes.
*Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines. | |
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| making scalloped corn..
Posted: 11/19/2007 2:02:49 PM |
The secret to making perfect scalloped corn is to bake it surrounded by a pan of water. There's a french term for it... sadly, I can't remember the proper term.
Bay Marie
Makes sense as with the egg/milk mixture it is basically a custard and that is the classic french way to do custard, I believe! | |
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| making scalloped corn..
Posted: 11/20/2007 6:01:03 PM | Hello Thinkinmansgirl You could even try to make it even easier for your self. Instead of adding this and that, you already know that it was dry: so why not try not draining the corn!!! You are already now adding a liquid( and using a flavored liquid to in the end are trying to make. Just cal me crazy. Milk is not like cream that will thicken, where as milk will not, so if you just leave the juice from the corn and see what happens. fro...
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| making scalloped corn..
Posted: 11/23/2007 11:24:30 AM | This is everybody's favorite corn casserole dish at my family functions. My sister and I done a catering job a couple of weekends ago and I made this for 60 people. They loved it!!!!!!
1can creamed corn
1 can whole corn ( drained)
1 stick oleo melted
1 box jiffy corn bread mix
1/2 cup chopped onion
2 eggs
8 oz of sour cream
mix together and poor in greased pan. cook at 350 for 40-45 min. when done take your choice of cheese and put on top. stick back in the oven until the cheese melts. Enjoy!!!!!  | |
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| making scalloped corn..
Posted: 4/18/2009 10:50:19 AM | Scallops are so good. Thought sometimes i get a little sand in them. Darn filter feeders!
Still they are so good as long as you don't over cook them or they will be very rubbery.
A little butter and lemon pepper and your good to go...
YUM!!!
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| making scalloped corn..
Posted: 4/18/2009 3:23:53 PM | here's a recipe called Kansas Corn that my son just loves. He makes it for every get together we have.
1 can of whole kernel corn
2 eggs
1 can of creamed corn
2/3 cup evaporated milk
1/2 stick butter
2 T. minced onion
1/2 t. salt
1/4 t. pepper
2 cups saltines crushed
12 ounces of diced cheese (we use velveeta-i know a lot of people don't like velveeta but it works good in this recipe)
drain the liquid from the whole kernel corn into a cup and set aside.
beat the eggs in a large bowl then stir in both corns , 1/4 cup of the reserved liquid, milk, butter and cheese.
bake for about one hour at 350 or until as done as you like it. | |
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| making scalloped corn..
Posted: 4/18/2009 3:27:41 PM | | Sorry- i forgot to put in the part where you put it in a baking dish!!! unless of course you want to bake it in your bowl!! | |
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