Scalloped Corn Casseroles

The following recipe was contributed to a holiday dinner menu put together by a group of authors in the fall of '98. This recipe was contributed by one of my favorite authors, Katherine Eagle. In notes accompanying the recipe Mrs. Eagle commented on corn’s being an American Indian contribution to the world's food supply, not just a mainstay of American Thanksgiving. This recipe was originally published in "Recipes From Old Virginia," one of her mother's favorite cookbooks. She uses canned corn with red and green peppers “. . . for a festive look and added zest . . ,” but says the dish is just as good with yellow or white corn.

MEMORABLE SCALLOPED CORN

1 can whole corn with red and green pepper
1½ tablespoons shortening
2 tablespoons flour
3/4 teaspoons salt
Pepper to taste
3 eggs

Preheat oven to 350° F.
Drain corn, saving liquid. Add water to make 1 cup (or use a cup of water with vacuum-packed corn).
Melt shortening. Blend in flour, salt, pepper. Stir in liquid and cook, stirring until thickened.
Stir hot mixture into slightly beaten eggs. Add corn. Pour into well-greased baking dish. Sprinkle with a little paprika.
Bake at 350° F. for 30 minutes or until firm. Don't overcook. Edges firm up first, so she recommends stirring a little midway through cooking.

This rather unusual corn and oyster casserole was a favorite of my Aunt Kay, served to her originally by a Keswick, Virginia area neighbor::

SCALLOPED CORN AND OYSTER CASSEROLE

(from Doris Coles via Aunt Kay)

1 can mushrooms
1 stick butter
1 ½ cup Pepperidge Farm stuffing
1 pint oysters
1 can creamed corn
Salt and pepper

Preheat oven to 350° F.
Brown mushrooms in butter; remove. Soften stuffing in some butter. Then add oysters, corn, mushrooms and seasoning.
Bake 30 minutes in medium (350° F.) oven.

You can find this recipe by tapping here on the Home Cookin' index.

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