Scalloped Corn



Scalloped Corn

This is one of the sides I fixed for Christmas this year.  Everyone thought it was delicious.

  • 14 Ritz crackers
  • 1 slice hearty white sandwich bread, torn into pieces
  • 3 tablespoons unsalted butter, melted
  • 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

Heat oven to 450 degrees.  Spray an 8-inch square baking dish with cooking spray.  Pulse crackers, bread, and butter in food processor until coarsely ground.

Cut off kernels from corn.  Bring kernels, half-and-half, salt, and pepper to boil in large saucepan.  Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.

Puree 2 cups corn mixture in blender until thick and smooth.  Return puree to cooked corn and stir to combine.  Transfer corn mixture to prepared dish.  Top with crumb mixture and bake until golden brown 7 to 10 minutes.

Serves 8.

Make ahead:  Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days.  Refrigerate crumb topping separately.  Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees.  Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.

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