Corn, for all it is maligned by the nutrition and sustainable foodie worlds, is a lovely vegetable/grain. Fresh, it offers a wonderful sweet taste of summer and even frozen corn still carries a hint of July sun. Of course, compared to kale, it’s a little lower in nutrients per calorie but it still has some handy nutrients. And we cannot subsist on kale alone!
My SRC match this month, Jessie, has a blog chronicling her adventures of being a housewife. She’s also a writer, and her blog as far fewer typos than mine. The recipe I chose is one of her family’s holiday favorites: a corn casserole. We don’t do much in the way of canned vegetables here, so I switched to frozen corn and added a little thickener and sugar to compensate for the additions made to cream-style corn in a can. I suspect the dish would be creamier if you either used the creamed corn or pureed half the corn, which sounds like the holiday original version. (I also couldn’t resist a sprinkle of grating cheese on top.) The casserole made a lovely substantial side dish, and I even ate the leftovers as a breakfast dish (whole grains plus a little protein from the egg and milk, eh?). Traditional cream-style corn is made by cutting fresh corn off the cob and scraping all the juice and bits of corn from the cob, and I imagine that would make a delightful casserole if you’re willing to turn on the oven in August!
2 eggs, beaten
3 1/4 c frozen corn, defrosted
1 1/2 c milk (the goat’s)
1/2 stick butter (4 T), melted
1 T sugar
1 c gluten-free breadcrumbs
Salt and pepper
Parmesan or pecorino romano to top
Preheat oven to 350 F. Beat the eggs and add the corn, milk, butter, sugar, breadcrumbs, and salt/pepper. Pour into a greased casserole pan (I used a 3 liter (quart) casserole dish). Top with the paprika and cheese, if using. Bake for 30-35 minutes and serve hot.
Secret Recipe Club, for the uninitiated, is a group of bloggers who are secretly assigned another member every month. We choose one recipe from that blog to make, and then post about it. It’s a fun way to stretch out of your normal habits and explore other blogger’s work. The blue frog, below, will link you to all of the SRC members who posted today as well.
Oh, I love scalloped corn and I haven’t had it in forever! Such comfort food, yum! Great SRC choice! 🙂
You know, I’d never heard of scalloped corn before. Scalloped potatoes, yes, but not corn. I’m going to have to explore the dish more!
Glad you enjoyed it! I don’t use a lot of canned veggies either, but this is an old recipe! 🙂 Making my own cream-style corn sounds like a fun adventure.
Fun but messy! It’s actually one of those things where I dig out an apron. I do see how the creamed corn adds to the texture, though. We’ll be making this again, I think.
This sounds sinfully yummy!
This sounds like a great side! I bet it could be summarized win that fresh corn comes in! Yum!
summerized…like summer-time-ish…oh heck, you all get what I’m saying! And with, not win…..dang,
Yes, I agree, the summer version can only be better!
What a great side dish this would be.
Looks yummy! My husband is a big corn fan–he would love this.
I love your changes. As good as the original probably is, we don’t really go in for canned veg either. Great choice for SRC.
Corn is a favorite in our home and this recipe looks wonderful.
Cook Lisa Cook