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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
62
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Re: Scalloped Corn recipe
Posted:
Nov 14, 2008 10:34 AM
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Hi - I'm resurrecting this b/c I'm really interested in adding this to my Thanksgiving table, and I noticed that some of the recipes call for eggs and others do not.
Has anyone compared and contrasted this? I'm guessing that eggs make it more "cakelike" and without the eggs it is more "mushy" (I couldn't find a better word). Are you supposed to serve it in squares or by the spoonful?
thanks for your input on this!
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Posts:
4
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Re: Scalloped Corn recipe
Posted:
Dec 4, 2007 2:40 PM
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This is a hit every time i bring it for christmas or thanksgiving! Very easy!
I can reg corn (DRained)
1 can cream corn
8 oz. sour cream
1\2 cup butter
1 box jiffy corn muffin mix
1/4 cup chopped onions
PReheat oven to 400.
Mix all ingredients in an 8x8 glass dish.
Bake for 45 min or until center is no longer jiggley .
Watch people fight over this dish 
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Posts:
1,787
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Re: Scalloped Corn recipe
Posted:
Nov 28, 2007 11:08 AM
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Did you see this one from beam42ny?
I live in an area where fresh corn is available (but you can use frozen too).
A corn casserole doesn't have to be unhealthy. It may not be something you would serve at your table, but it certainly shouldn't be put down as unhealthy for the general public.
My mom always made a corn casserole for Thanksgiving.
She would saute a diced onion, red bell pepper, green bell pepper until opague. Then add about three cups of corn cut from the cob (including some of the white from the cob which acts like a thickening agent). Continue cooking until the corn just begins to carmalize.
Place in a baking dish, Fold in a cup of cup of day old bread cubes. Add about a cup of half and half; salt and pepper to taste.
Bake at 350 for approx 30 minutes or until the bread is toasted and dish is bubbling.
Once again, this isn't something everyone likes - but for those who do, I hope they enjoy.
Shoepeg corn is a form of sweet corn that has small white kernnels. It is firmer and sweeter than most varieties and is more common in the Southern states. It is normally canned and I have never seen it frozen but I'm in the mid-west and it isn't very common here.
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Posts:
2
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Re: Scalloped Corn recipe
Posted:
Nov 28, 2007 9:23 AM
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Maybe someone can help me as well? I'm currently studying abroad and I can't find cream-style corn here anywhere! I'm planning on making myself a "mini-thanksgiving" and would love a recipe that is simple and doesn't involve cream-style corn. Suggestions? (also - a silly question but what is shoe-peg corn? - I don't think I'll be able to find that over here... what I've found so far is just canned corn)
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Posts:
1
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Re: Scalloped Corn recipe
Posted:
Nov 21, 2007 10:04 PM
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my favorite recipe for scalloped corn is
2 cans whole kernel corn
2 cans cream style corn
1/2 of corn can of milk
1 sleeve saltine crackers (crumbled)
3 eggs beaten
mix all together and drop spoons of butter on top bake at 350 until golden brown on top and fluffy inside.
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Posts:
1
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Re: Scalloped Corn recipe
Posted:
Nov 21, 2007 1:10 AM
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SPAGHETTI CORN
1 CAN CORN UNDRAINED
1 CAN CREAM CORN
1 CUP UNCOOKED SPAGHETTI, BROKEN IN PIECES
1/2 STICK BUTTER
2 CUPS MOZZERELLA CHEESE
--- MIX TOGETHER- PUT IN 13X9 PAN --BAKE COVERED
30 MINUTES--REMOVE FOIL AND COOK 30 MINUTES
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Posts:
1
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 9:13 PM
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This is one of my favorites and it only takes five simple ingredients you usually have around the house.
1 can cream corn
1 can whole kernal corn (drained)
1 stick butter melted
1 8 oz tub sour cream
1 box corn muffin mix
Mix all ingredients together and put in casserol dish bak at 350 for one hour or till top is golden brown. Hope you enjoy it as much as we do.
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Posts:
1
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 12:30 PM
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2 tbs marg/butter
1 small onion chopped finely
2 tbs. flour
1 can creamed corn
1 can whole kernal corn, drained
1/4 tsp. salt
little dab pepper
1 can evaporated milk
2 eggs, beaten
1 1/4 cup saltine cracker crumbs(save for top)
in fry pan cook onion with marg/butter till soft, add flour and stir. remove from heat and add rest of ingrdients, pour into greased baking dish and top with cracker crumbs. bake @350 for 35 -40 minutes until set. yummmmmmy!!
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Posts:
68
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 9:37 AM
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> > I live in an area where fresh corn is available
> (but
> > you can use frozen too).
> > A corn casserole doesn't have to be unhealthy.
> It
> > may not be something you would serve at your
> table,
> > but it certainly shouldn't be put down as
> unhealthy
> > for the general public.
> > My mom always made a corn casserole for
> Thanksgiving.
> >
> > She would saute a diced onion, red bell pepper,
> green
> > bell pepper until opague. Then add about three
> cups
> > of corn cut from the cob (including some of the
> white
> > from the cob which acts like a thickening
> agent).
> > Continue cooking until the corn just begins to
> > o carmalize.
> > Place in a baking dish, Fold in a cup of cup of
> day
> > old bread cubes. Add about a cup of half and
> half;
> > salt and pepper to taste.
> > Bake at 350 for approx 30 minutes or until the
> bread
> > is toasted and dish is bubbling.
> > Once again, this isn't something everyone likes
> - but
> > for those who do, I hope they enjoy.
>
>
>
> Now THAT sounds good. Thanks
Sandy, this is a dish that begs for creativity. It can be simple or extremely complicated. You can play with ingredients - for example adding cubes of ham in the casserole makes it a great leftover dish.
There are different ways to top it. We liked it with just the cubes of toasted bread peeking out. Others may want to add cheese.
My father liked to add a little heat when he made it and would add some hot pepper to the saute pan.
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Posts:
250
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 9:23 AM
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> > We all have our opinions.
> >
> > Mine is that these recipes for canned corn and
> krap
> > sound awful. Sorry if you do not agree.
> >
> > I'm not a health nut but eating that kind of
> thing is
> > definitely not good for you. And that's fact,
> not
> > opinion.
> >
> > Happy Thanksgiving!
>
>
> I live in an area where fresh corn is available (but
> you can use frozen too).
> A corn casserole doesn't have to be unhealthy. It
> may not be something you would serve at your table,
> but it certainly shouldn't be put down as unhealthy
> for the general public.
> My mom always made a corn casserole for Thanksgiving.
>
> She would saute a diced onion, red bell pepper, green
> bell pepper until opague. Then add about three cups
> of corn cut from the cob (including some of the white
> from the cob which acts like a thickening agent).
> Continue cooking until the corn just begins to
> o carmalize.
> Place in a baking dish, Fold in a cup of cup of day
> old bread cubes. Add about a cup of half and half;
> salt and pepper to taste.
> Bake at 350 for approx 30 minutes or until the bread
> is toasted and dish is bubbling.
> Once again, this isn't something everyone likes - but
> for those who do, I hope they enjoy.
Now THAT sounds good. Thanks
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Posts:
68
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 9:19 AM
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> We all have our opinions.
>
> Mine is that these recipes for canned corn and krap
> sound awful. Sorry if you do not agree.
>
> I'm not a health nut but eating that kind of thing is
> definitely not good for you. And that's fact, not
> opinion.
>
> Happy Thanksgiving!
I live in an area where fresh corn is available (but you can use frozen too).
A corn casserole doesn't have to be unhealthy. It may not be something you would serve at your table, but it certainly shouldn't be put down as unhealthy for the general public.
My mom always made a corn casserole for Thanksgiving.
She would saute a diced onion, red bell pepper, green bell pepper until opague. Then add about three cups of corn cut from the cob (including some of the white from the cob which acts like a thickening agent). Continue cooking until the corn just begins to carmalize.
Place in a baking dish, Fold in a cup of cup of day old bread cubes. Add about a cup of half and half; salt and pepper to taste.
Bake at 350 for approx 30 minutes or until the bread is toasted and dish is bubbling.
Once again, this isn't something everyone likes - but for those who do, I hope they enjoy.
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Posts:
250
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Re: Scalloped Corn recipe
Posted:
Nov 20, 2007 8:56 AM
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As someone else said: My family deserves better.
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Posts:
5
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Re: Scalloped Corn recipe
Posted:
Nov 19, 2007 11:25 PM
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Sometimes I really don't understand people. Some people don't like scalloped corn. I would be one of them. But if you are not interested, or don't like it, why bother posting anything negative? Who is it helping?
While I don't like scalloped corn, my family does. I usually make 2 veggie dishes for Thanksgiving. Scalloped corn and something else.
Thanks for the ideas for new ways to do it.
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Posts:
8
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Re: Scalloped Corn recipe
Posted:
Nov 19, 2007 9:47 PM
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Kopperhead,,, its Thanksgiving... We Are Allowed To Splurge A Bit.
......Whats on your table?
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Posts:
8
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Re: Scalloped Corn recipe
Posted:
Nov 19, 2007 9:45 PM
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> I have a recipe that I took to a Redhat outting and
> the ladies loved it. Here you go...let me know what
> you think!
>
> Special Creamed Corn *
>
> 1/3 cup butter
> 1/3 cup all-purpose flour
> 1 cup heavy whipping cream
> 1 cup milk
> 1/4 cup sugar
> 1 teaspoon salt
> Dash white pepper
> 5 cups frozen corn, thawed
> 1/4 cup grated Parmesan cheese
>
> In a saucepan, melt butter over medium heat. Stir in
> flour until smooth. Gradually add
> cream, milk, sugar, salt and pepper. Bring to a boil;
> boil and stir for 2 minutes. Add
> corn; heat through. Transfer to an ungreased
> 1-1/2-qt. broiler-proof dish. Sprinkle
> with Parmesan cheese. broil 5 in. from the heat for
> 3-5 minutes or until lightly browned
> and bubbly.
>
> Yield: 6-8 servings.
florence, that sounds yummy!!
i would add more cheese, perhaps a different kind of cheese baked in before adding the parm at the last minute.
i would add in maybe a 1/2 cup asiago into the mixture b4 baking.
then top it off with the parm. thanks for the idea!!!
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