Thursday, January 7, 2010

Scalloped corn casserole

A friend and blog follower asked me to come up with a scalloped corn recipe for her. Its a favorite in their household, and something that she hadn't ever made at home. Not one to turn a challenge down, I of course, said yes and set my mind immediately to the dish. If any of you ever have any requests please let me know, leave me a comment, send me an email or make a facebook request - any method is fine & I promise I'll get back to you! The Kitchen Witch aims to please!

Knowing what she was looking to get out of the dish was my first question. Was she looking for something creamy and pudding like, maybe cheesy or crunchy on top? Or was her vision of scalloped corn something totally different?

Turns out we were on the same page, something sweet, creamy, cheesy and corn filled. I had a bag of Fresh Gourmet Crispy Onions in the cabinet and boy, they sure did add a great flavor and nice crispy crunch to the top. A layer of toasted melty cheddar adds the final touch to this dish. The inside is soft, corn flavored and cheesy all at once. Sherry, I hope this is what you had in mind we all enjoyed it throughly here!

Scalloped Corn Casserole
Serves 4 (side dish)
1 T butter
2 T yellow corn meal
1 T AP flour
1 bag frozen yellow corn
1 c milk
1 egg, beaten
4 oz shredded cheddar cheese, divided
1 t Kosher salt
few grinds of pepper
OPTIONAL 4 T crispy onions (Fresh Gourmet or Frenches fried onions are good)

In a sauce pan melt butter. Whisk in flour to make a roux. Cook about 3 min or until it smells nutty and just starts to take on a golden color. Slowly whisk in the milk. Once mixture thickens remove from heat.

Add 2 oz cheese, stir well to melt evenly into the sauce. Add corn meal & salt & pepper and whisk well.

Next add corn and the beaten egg stirring very well to incorporate.

Pour mixture into a small casserole dish sprayed with non stick spray. I used a 2 qt enameled cast iron dutch oven which I cooked the cheese sauce in also, 1 pot makes me happy!

Wipe sides of casserole pan off, any batter on the sides will burn otherwise. Top corn mixture with onions and cheese. Bake uncovered for 45 min or until the casserole puffs up, the cheese is melted & starts to brown. Let sit at least 5 min before serving.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 283.5
Total Fat 15.4 g
Saturated Fat 9.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.5 g
Cholesterol 95.5 mg
Sodium 454.1 mg
Potassium 297.1 mg
Total Carbohydrate 25.7 g
Dietary Fiber 2.5 g
Sugars 6.3 g
Protein 13.8 g


kel said...

I have a request - come be my postpartum doula. ;-)

Andrea said...

Ok Kel sounds like a deal! I'll cook and snuggle that sweet baby girl and all will be well with the world! CO and OH need to move closer to each other already!

richardson552 said...

I made this last night paired with a mexican style chicken, and it was really good!! It was diffrent from the run of the mill cornbread. The onions on top gave the corn casserole a great flavor. (I did add green chilies, we are a green chilies lovin' family). When I went to load the dishwasher after dinner, the pan had been scraped clean! Totally two thumbs up!!

Andrea said...

The green chili's sound like an awesome addition Danielle! I can't wait to make this again & add some jalapanos, green chilis or chipoltes. A clean pan is a great news too :-) Thanks for your comments and I'm so glad you all enjoyed the dish :)

Related Posts with Thumbnails