Vanderbilt Scalloped Corn OAMC |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have made this recipe twice now. The first time I wasn't sure I was going to make it public, because it was such a flop. Raw, liquidy, thoroughly unappetizing looking. The second time, though, it was beautiful and tasty, so here it is. I figured out the problem. Do not put this in the wrong size dish. I made a triple batch, and cooked half that night in an 11x7 casserole and froze the other half. The second half I baked in a 9x13 dish. If you need to cook more than 6-8 servings, make it in two 9x13 s. And add extra cracker crumbs to the top - you won't be sorry! :) Holiday recipe from Once a Month Mom and her cousin, Vanderbilt Wife. Ingredients:
15 ounces canned corn, drained |
15 ounces cream-style corn |
1 1/2 cups milk |
2 eggs, beaten |
4 tablespoons butter, melted |
1 tablespoon sugar |
salt and pepper |
2 cups cracker crumbs |
paprika |
Directions:
1. Mix together everything but the paprika and one cup crumbs.
2. TO FREEZE: Pour into a gallon sized, labeled bag and freeze.
3. TO SERVE: Thaw (if necessary), and pour into a greased 9x13 baking dish. Top with additional cup of cracker crumbs, and sprinkle lightly with paprika. Bake at 350 degrees for 30-35 minutes. When you pull, the center might still be a little wobbly, like jello, but not liquid.
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