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Iowa scalloped corn
Baked sweetcorn and cracker-crumb casserole
In Iowa, scalloped corn is the dish everyone brings to the Thanksgiving table, the church potluck and the Sunday dinner after a funeral. Sweetcorn kernels and creamed corn are baked with milk, eggs and buttery crushed crackers into a soft, spoonable pudding with a golden, crunchy top. Chef's tip: save a third of the crackers for the top and mix them with melted butter so they crisp instead of going soggy.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 8
Ingredients
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Method
0/4 doneStep 1: Heat the oven to 350°F (325°F fan) and butter a 2 litre baking dish.
3 minStep 2: Beat the 2 eggs and ¾ cup milk in a big bowl, then stir in the 1 ⅛ lb sweetcorn kernels, fresh or frozen, 14 oz tinned creamed corn, ½ onion, 1 tsp sugar, ½ tsp salt, ½ tsp black pepper, two-thirds of the 2 ¾ oz salted crackers and half the 1 oz butter.
4 minStep 3: Pour into the dish. Mix the rest of the crackers with the rest of the butter and scatter over the top.
2 minStep 4: Bake for 45–50 minutes until puffed, set in the middle and golden on top; a knife in the centre comes out clean. A common mistake is serving it at once, so rest 10 minutes to firm up.
60 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does iowa scalloped corn take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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