This scalloped corn recipe by In The Kitchen With Gina Young on YouTube is one of her family recipes from her grandma. I love family recipes because they are typically passed down as a tradition. I’ve never had scalloped corn before but it’s also known as corn soufflé or corn pudding. I love how she adds the Ritz crackers to elevate more of the salty toasted flavor. I love corn, and this recipe has a balance of salty and sweet. For the holidays, I just serve a side of regular corn that’s buttered with pepper. Honestly, I want to try this recipe because it’s baked with a nice golden crust on top with a moist filling. The parsley adds beautiful color to the scalloped corn too. I’ve never seen this type of recipe before, but it looks so fluffy and delicious.
Ingredients:
- 2 Can cream corn
- 2 Cans whole kernel corn drained well
- 5 eggs
- 1- 1/2 stick melted butter
- 2 teaspoon vanilla
- 1 teaspoon salt, pepper, parsley flakes,
- 1 cup sugar
- 1/4 cup flour
- 1/4 cup corn starch
- 1 sleeve Ritz crackers crushed
- 3/4 cup milk
Directions:
First, preheat the oven to 400F. Dump in the cans of corn, sugar, flour, corn starch, salt, vanilla extract, parsley, black pepper, melted butter, and milk. Mix everything together. Whisk the 5 eggs and pour it into the dish. Then, crush the Ritz crackers on top.
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Next, make sure all of the ingredients are well combined. Bake for about 45 minutes, but the cooking time varies from different ovens.
Overall, I love how the scalloped corn is baked and easy to eat. This reminds me of a casserole, because of the crispy edges. Plus, this is a unique way to switch up your side dishes for Thanksgiving.
