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!