This time of year, my thoughts (and stomach) turn to comfort food. I crave hot, creamy dishes that remind me of my childhood. My Grandma Pence used to make scalloped corn, and although this recipe is not exactly like hers (for one, there’s much fewer eggs), it’s pretty close.
Traditional Scalloped Corn
4 cups frozen corn
1 egg, lightly beaten
1 cup milk
1 cup panko bread crumbs, divided
3 tablespoons melted butter
1 tablespoon sugar
1/2 tsp. onion powder
salt and pepper to taste
Preheat oven to 325F.
In a large bowl, combine the corn, eggs, milk, 3/4 cup panko, butter, sugar, onion powder, salt and pepper.
Transfer to a greased 1-1/2-qt. baking dish.
Sprinkle with remaining cracker crumbs.
Bake, uncovered, 1 hour or until top is golden brown.
Serves about 6.