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.
- 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
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.
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.