Scalloped Corn Recipe

"Corn is one of the most prominent, locally grown ingredients in the Midwest. It is a part of every traditional Midwestern meal and has made its way to all parts of the country in some form or another. Scalloped corn originates from New England because of its similarity to scalloped oysters, however oysters are harder to find in the Midwest, so Midwesterners substituted corn!"

"In a 12-inch skillet, melt 2 tablespoons of butter over medium heat. Add 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside. In the same skillet, melt the remaining tablespoon of butter. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the remaining 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika."

Scalloped corn originated as a New England adaptation of scalloped oysters, substituting corn where oysters were scarce. The casserole combines corn kernels and cream-style corn with sautéed onion, crushed saltine crackers, milk or cream, lightly beaten eggs, drained pimiento, and seasonings. A browned cracker topping is made by toasting crushed crackers in butter. The mixture is poured into a greased 2-quart baking dish, topped with the toasted crackers, and baked at 325°F for 35–40 minutes until set. Optional shredded Swiss or cheddar can be sprinkled on after baking. Let the casserole rest ten minutes before serving.

Read at Alternative Medicine Magazine