Monday, October 7, 2013
Dad's Scalloped Corn
Do you have a family favorite side dish? This right here is one of ours. My dad has been making this for as long as I can remember, in fact I'm sure my grandma and grandpa used to make it for him growing up. We can always count on having scalloped corn at Thanksgiving and other big gatherings throughout the year; often enough to give us our fix, but not too much that we get tired of it. Plus it's probably not the most healthiest dish, but that's okay. Everything in moderation, right?
Even though us kids are all grown now, my mom always makes us a birthday dinner each year, complete with cake and all. It's always our pick too. This year instead of my usual ham ball request I let her pick and we enjoyed barbecue ribs instead. The whole family gathers together and we enjoy this meal that my parents have both prepped, it's the little things like that, that mean the most. Something I hope to carry on with my own girls.
If you've never had scalloped corn before, it's simply a creamy corn side dish topped with buttery Ritz crackers. It's so simple to make and a definite crowd pleaser.
Oh and mom surely did not forget the pineapple upside down cake, complete with whipped cream and all. I get to enjoy this cake once a year and I always look forward to it. She also surprised me with some old family cookbooks from my great grandmother and great aunt. I've already thumbed through one so far, I love finding the little handwritten notes and recipes stuck throughout the pages. These I will always treasure!
3 cans cream style corn
1 stick butter, sliced into pads
1/4 cup diced onion
1-1/2 sleeves of Ritz crackers, crushed
Dump corn into a casserole dish, add in diced onion, 1/2 sleeve of crushed crackers and 4 pads of butter. Stir to combine and level mixture out so it's even. Top with the remaining crushed crackers and butter. Bake at 350 degrees for 60-75 minutes, dish will be bubbly and topping should be golden brown.
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