I’m so excited to welcome Amy Hild of Modern Rural Living as a guest to my blog for Tasty Tuesday! While she’s sharing this as her favorite recipe, it also happens to be one of T’s favorite!! I hope you enjoy it as much as they do!
I’d like to start this post off by introducing myself. My name is Amy and I blog over at Modern Rural Living. Katy asked me to guest blog today and I couldn’t be more happy that she asked me to be apart of such a fun day. I love talking beauty and makeup over at my blog, but I’m also a huge fan of food! I am an aspiring foodie and someday I want to have a dinner club, just like the one my parents are apart of.
Since it’s now autumn, the leaves are changing and temperatures are dropping, everyone is starting to think the upcoming holidays. I know Halloween is the next “holiday”, but I’m skipping ahead and thinking about Thanksgiving.
There are so many reasons why I love Thanksgiving; new beginnings, togetherness, thankfulness, and most of all, the food and leftovers. At my family get together’s, the sides are what I am most excited about. My aunt makes the all time best mashed potatoes ever and my mother-in-law makes the best scalloped-corn.
Since my fiancée, his family and I just finished up freezing 160 quarts of freezer corn, you think it’d be safe to say that I am sick of corn. Wrong! With all that freezer corn, all I can think about is the delicious scalloped corn that I can make. I’m not sure that I can wait till thanksgiving to make it so I’m thinking this is going to be a favorite fall recipe of mine.
Scalloped Corn. Serves 10, Time: 1 hour; Difficulty: Easy
Ingredients:
- 3 – 10oz can of creamed corn
- 2 eggs, beaten
- 1 cup of crushed cracker crumbs, I like using Ritz
- 2 Tbsp. butter, melted.
- ¼ tsp. pepper
Directions:
- Preheat over to 350°
- Grease a casserole dish with butter
- In a mixing bowl, combine the creamed corn, eggs, ¼ cup of the melted butter and half of the cracker crumbs.
- Add this mixture to the casserole dish.
- In another bowl, mix the rest of the melted butter, cracker crumbs and
- Sprinkle the crumb topping over the casserole.
- Bake at 350° for 40-45 minutes. (Until topping browns and edges of the corn are bubbly)
My mother in law used to make a corn casserole at the holidays using jiffy cornbread mix. This recipe sounds very simple and yummy. Thanks for sharing today, Amy! And thanks to Katy for having Amy guest post!
I usually make the one with Jiffy Cornbread Mix and is actually my favorite, but this is T’s favorite, so we alternate!
So now I have another one to try, right??? Too many choices!!!
Yup! That’s why I make both!!