This post may include affiliate links. If you follow a link on this post and sign up to pay for a service or product, I may receive a small commission for the referral. This will not cost you anything extra. Your trust means everything to me, and I would never recommend a product or service I didn’t 100% believe in and use myself. For more info, please click here for a full affiliate disclosure. Thank you!
Can I just be real with y’all for a minute? I honestly don’t know if this dish is called “Scalloped Corn” or “Escalloped Corn.” This is one of those recipes that I don’t have a recipe card for, but grew up eating because–well, it’s inexpensive, easy, and super-filling–and in my midwestern ears, it sounded like it was called “Scalloped Corn.” But I could be wrong. Please don’t blast me in the comments if I’m calling it something it’s not. Obviously, there are no scallops in this dish, as again, I was raised in the midwest in the 80’s, and didn’t even know what a scallop was until I was in my mid-twenties and started traveling outside of Iowa a bit more.
Ok. Now that THAT formality is out of the way, can we just discuss how yummy this dish is? This is seriously the perfect side dish for holiday dinners, or a hearty dinner of pork chops… or even leftovers eaten out of the fridge at midnight because you see it there and you know how tasty it is… what? You know you’ve done something like this! It’s okay to admit it. We’re friends here!
Now, when I was growing up, we did not add either roasted red pepper or sundried tomato to this, because, again–Iowa in the 1980’s. I discovered adding either of those is a very nice addition, though, and highly recommend it. I actually prefer the sundried tomatoes (it just tastes like summer!), but I didn’t happen to have any on hand when I threw this together this week. The roasted red peppers are quite tasty too… and add a bit of moisture. Either way, neither is set in stone as an ingredient, if you’re truly opposed to either. Heck, if you really want to play it up, add some crispy crumbled bacon. See? I’m just full of great ideas today!
So, now that we’ve gotten the confusion of the name thing and the different things you can do to truly make this dish perfect for your family out of the way, enjoy my family’s recipe for Scalloped (Escalloped??) Corn! And hey, let me know in the comments if you make this in another creative way! Cooking like this is fluid, and should be enjoyed by making it your own!
Sip Dash Savor's Scalloped Corn
- 2 cans creamed corn
- 1 can golden corn kernels drained
- 1 1/2 sleeves crushed club-style crackers
- 2 eggs beaten
- 1/2 red onion finely diced
- 1 roasted red pepper OR 1/2 c sundried tomatoes finely diced
- 1 Tbsp butter
- salt & pepper to taste
- Preheat oven to 400F.
- Over medium-high heat, add butter to a medium skillet. Saute onion, salt, and pepper until onion slightly transparent, then add the roasted red pepper or sundried tomato (whichever you decide to use) and allow to saute another 2-3 minutes.
- In a medium bowl, add the two cans of creamed corn, the drained corn kernels, 1 sleeve of the crushed crackers, the eggs, and the contents of the skillet. Mix thoroughly.
- Spray a medium baking dish with cooking spray, and empty the contents of the bowl into the dish. Top with the remaining crushed crackers. Bake 1 1/2 hours, until no longer jiggly in the middle.
Have you started stocking up on your various herbs & spices for your holiday cooking yet? I know, I know… it feels like it’s FOREVER away, but I swear, all that cooking and baking is coming up sooner than either of us would like to think about! Head over to my JR Watkins store to pick up all those things that you know you’re going to need anyway now while you’re thinking about it! Oh, and be sure to follow me on my Facebook page so you can check out various family recipes as they’re posted in real time!