Scalloped Corn

Date Prepared: 01/02/11

Source: How We Became 1 (ISBN 978-0-9820548-0-2), pp.229, copyright 2008

*Recipe:

1 16 oz. can creamed corn
1 8 oz. can corn niblets, undrained
2 eggs, beaten
1 Cup sour cream
1/2 Cup melted butter
1/4 Cup sugar
1/2 Cup cornmeal
2 TB sugar
1 tsp. baking powder

Prep. time: 12 minutes
Cooking time: 40 minutes
Serves: 9

Preheat oven to 375 [degrees]. Combine all of the ingredients together. Pour into a greased 9-inch square casserole dish. Bake at 375 [degrees] for 40 minutes or until the center no longer jiggles when the dish is shaken.

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Difficulty: Easy - This recipe is as straightforward as it can get. Throw everything in a bowl and mix it up . Quick enough to make but takes a little longer to bake.

Accessibility: Common - The ingredients for this preparation are few and should be readily available at your basic grocery store. No special technique(s) or tools are required.

Visual Appeal: This dish is not altogether stunning. At first glance it looks like simply cornbread when it is removed from the oven. However, it is surprising moist and soft when scooped from the dish. It is a side dish and does not include anything in the way of garnishes.

Overall Taste: Sweet and creamy would be two appropriate words to describe this dish. The edge can be crispy, which is a favorite for some people I know. The taste and texture are very similar - and I suspect the ingredients too- to Chi Chi's corn cake recipe. To me, it is a good compliment to a savory beef or pork dish. I might be so bold as to serve it as a dessert sometime with something as absurd as bacon ice cream.

Overall Experience: Cooking is about creating memories and having stories to share. This is where the overall experience is made or broken. As with the meatloaf recipe that we pulled from this book previously, there is a story to accompany this recipe.

It is always good to finish and taste a recipe and be pleased with the result. The preparation is simple and the taste is enjoyable. Ultimately recipe writers hope you want to eat it again. Although it might not show up on the plate in an upscale restaurant, it is a great homestyle dish. In fact, I already have the ingredients for another batch.

Additional Notes:  We did cook this dish in a 10-inch ceramic pie plate with good results. The cooking time was approximately that included in the recipe. If you can get past the fact that you loaded this side dish with some butter and sugar, I suspect you might enjoy it. Check out more recipes at http://www.penzeys.com/.

*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.