Scalloped Corn – A Thanksgiving Staple
Corn is one of those essential dishes served on just about every US Thanksgiving table, perhaps tracing it’s roots to the first Thanksgiving. Everyone has their own traditions, passed down from generation to generation. For example, in our house, my Mom would can or freeze a portion of her summer harvest for the winter months. When it came to corn, she would take dozens and dozens of ears, run them through her mandolin slicer by hand, and freeze this fresh corn in bags for the winter months. There was nothing like that taste of sweet summer corn in your mouth during the Thanksgiving feast. Obviously, this takes a bit of planning ahead, by like five months, but it is SO worth it!
When Mike and I married almost 25 years ago (how could it be so long ago?!?!?!), I wanted to carry on my family traditions while making them our own. I scoured my small library of cookbooks, probably about three at the time, and found a recipe for Scalloped Corn in a cookbook from Stahl Mennonite Church in Johnstown, PA. Even though my cookbook library has expanded tenfold since then, the Stahl Cookbook has remained one of my absolute “go to” books for great recipes. I slightly modified the recipe to fit our tastes and traditions, and it has been a holiday staple ever since. I hope you enjoy it as much as we do!
Scalloped Corn (serves 6-8)
(adapted from Stahl Mennonite Church Cookbook)
- 2 cup frozen summer corn (preferrably from your local summer harvest or farmer’s market) – thawed
- 2/3 cup seasoned panko crumbs
- 3 Tablespoons grass-fed butter, melted
- 1/2 teaspoon sea salt
- 2/3 cup whole milk
- 1/8 teaspoon fresh ground pepper
- 1 tablespoon sugar
- 2 eggs
- 1 teaspoon onion, minced
- Preheat the oven to 350 degrees. Grease your casserole pan.
- Beat the eggs, milk, and panko crumbs in a medium bowl.
- Add the thawed corn, onion, seasonings, and melted butter.
- Mix well and pour into a casserole pan.
- Bake for 40 minutes, or until set.