NOW (November 21, 2018) – When I first posted this scalloped corn recipe, we were getting ready to celebrate Thanksgiving with our 4 kids who were 10, 5, 4 and 2. Now, we’ve added a 5th child (quite a while ago…) and will be dining with a 19 year old, a 14 year, a 13 year old, and 11 year old, and an 8 year old. We’ve also added a dog, a Beagle named Bailey, to the mix. I love how much things change while still saying the same.
This recipe is definitely one of those things that stays the same year after year. It’s a very simple without any fancy mix-ins or embellishments, but that’s part of what I love about it. It is completely delicious as is, which makes it an absolutely perfect Thanksgiving side dish when there are so many dishes competing for the star of the show. This is my “old reliable” and I love it!
THEN (November 15, 2009) – This scalloped corn is a simple but super tasty side dish. It’s a holiday favorite in our family. In fact, it’s one of those recipes that usually consists of adding some of this and some of that. I never knew how much work it could be to figure out the actual measurements for a recipe like that before.
But I did it for you, just because I’m nice like that. And because if you’re looking for a new holiday side dish to serve up at your Thanksgiving or Christmas table, this one should definitely make it on your list. It’s on my Thanksgiving menu already!
- 15 oz can creamed corn
- 2 cup frozen corn
- 1 sleeve Saltines, coarsely crushed
- 1/2 cup milk
- 3 tbsp butter or margarine, cut into small pieces
- 1/2 tsp each salt and pepper
- 1/2 tsp hot sauce, optional
- Combine all ingredients in a large bowl and stir to combine well.
- Pour into a greased casserole dish and bake at 350 degrees for 20-30 minutes, until golden brown around the edges.