My family absolutely LOVES this scalloped corn recipe. It’s usually gone in two days. My Mother made this for me when I was young and I had written down the recipe when I got married. The first time I made it I thought “something don’t look right”. I called her and found out I had written down “1 cup of milk” and it should have been 1/3 cup of milk. I thought, “I’m not throwing out all this stuff and starting over” so I figured out how to triple everything else and that is how I have always made this recipe every since then. Below is the actual recipe, as it should be, from my Mother, but I always triple it.
1 – can cream style corn
2 tbsp flour
2 tbsp sugar
1/2 tsp salt
1/3 cup milk
3 eggs well beaten
1/3 stick butter
Pepper to taste
Pre-heat the oven to 350. In a bake-able bowl I spray it with Pam (or the equivalent). Pour in the cream style corn, the flour, sugar, salt, milk, eggs, and pepper. Stir it all real good. Place slices of the butter over the top of the mixture and put it in the oven. About 1/2 way through cooking be sure to stir it. I usually start at the sides of the bowl, pulling away what has baked into the center and move what’s in the center over near the outer edges. It will take about 1/2 hour to bake. Now, if you dare to triple the recipe like I do it will probably take about 1-1/2 hours to bake. Enjoy!
