Scalloped Corn

  

Old church cookbooks can be a great source of recipes, and typically recipes that are really good. But they can also be a great source of frustration as often times the directions on how to assemble and cook the dish are incomplete. This was one of those recipes. The way the directions were laid out you had to make some assumptions and I’m not sure that we made the right assumptions. 

What does all that mean exactly?  Well, it didn’t really turn out. I will say that it may have been slightly due to operator error. I chose to double the recipe based on the number of people we had and I ended up putting it in a large casserole dish that was deep. It may have worked better if it was not as deep. 

The biggest thing on the recipe, other than the need to make some assumptions on assembly, was that it gave no time estimate for cooking. Just “until lightly browned and puffy.”  It had it in there for over an hour and while parts of the top were starting to brown and be slightly puffy, the middle wasn’t done. NOTE – for part of the time (at least 2/3 of the time) it wasn’t the only thing in the oven so that may have contributed to the problem. However, the fact that it was such a deep dish may have been the biggest factor. You could just tell, using the highly scientific “jiggle test” that the middle was not done. 

In the end we needed to eat so we took it out. It wasn’t “done” but it still tasted okay. I’ll certainly try this again but will definitely be tweaking it (and using a different dish). 

Recipe taken from the St. John Lutheran Church (Berlin, WI) cookbook (the “blue” one, as I’m told it is called).

  • 1/2 cup crushed soda crackers (saltines)
  • 1 (16 ounce) can whole kernel corn, drained
  • 1 (16 ounce) can cream-style corn
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 teaspoon minced onion (optional)
  • 2 tablespoons butter

Crush crackers. Place in casserole. Yep, that’s how the first part reads. Based on that, and some consultation, I did just that. But I also sprayed the casserole down with non-stick spray first. 

Add corn to which beaten egg, milk, salt, pepper and onion have been mixed together. Okay, check. 

Bake at 350 degrees until lightly browned and puffy. Okay……… But, what about the butter?  After some more consultation, I decided to “dot” the top with the butter. Didn’t work. Well, not so much that it didn’t work, as all it did was melt and pool in the middle. You can see in the picture that there is a puddle of butter and that is after I spooned some off. As I had mentioned before, it was in the oven for a little over an hour and still was nt done but it may have been due, in part, to not being the only thing in the oven and the really deep dish. 

It is a work in progress I suppose. Other than the things I’ve already listed as ways to do it differently is to mix the crackers in with everything else. Or to mix them with the butter and put them on top. 

One last note – someone talked to the lady who had put the recipe in the cookbook at church the next day to see what may have been done differently. Her response?  She never makes it the way it is listed in the cookbook. So….not really a lot of help. 

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