A vegetable casserole, made with whole and creamed corn and a mixture of vegetables in a custard-style milk and egg sauce.
Scalloped Corn Casserole
Just like corn casseroles, there are a lot of variations on scalloped corn. Some automatically add cheese, some eggs. Others don't. I can't tell you which is more "authentic" than the other, so let's just say that this one is likely more of a Deep South version and a happy medium!
Not quite a standard corn casserole, creamed corn, corn pudding, or a corn spoonbread, but I guess that it falls somewhere in between all of those.
Here's how to make it.
Preheat oven to 350 degrees F. Butter an 11 x 7 inch or 2-1/2 quart casserole dish; set aside. In a large skillet, cook the bacon until crisp. Leave drippings in skillet but remove bacon, drain on a paper towel and set aside. Crumble when cooled and reserve for garnish.
Drain the corn, if needed, but do not drain the cream corn; set aside. You can use fresh cooked, home canned, frozen or regular store bought canned corn, or any combination. You'll need a total of about 3 cups of well-drained corn. Crush crackers and set aside. I like to do this with a zippered bag and rolling pin.
Add the butter to the bacon drippings and heat over medium heat. Add the onions and bell pepper and cook until softened, about 4 minutes. Stir in the drained pimentos, green onions and seasonings.
In a separate bowl, beat together the milk and eggs. To the sauteed vegetables, add the corn, creamed corn, cracker crumbs and milk mixture; mix well and warm though. Pour into the prepared casserole dish.
Bake uncovered at 350 degrees F for about 45-50 minutes, or until a knife inserted into the center comes out clean. Garnish with reserved bacon and let rest for 10 minutes to settle before serving.
Serve!
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