Cajun Scalloped Corn Recipes

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

NEW ORLEANS-STYLE SCALLOPED CORN

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

EASY SCALLOPED CORN

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

CAJUN SCALLOPED CORN

Steps:

• 1. Preheat oven 325 degrees. Spray a baking pan. Melt 2 tbsp butter in small fry pan and add the onion, garlic and Cajun seasoning. Saute until onion is translucent. Set aside
• 2. In a medium bowl whisk together the eggs and half and half. Add the onion mixture to it and add the sugar, salt, corn, half the cheese and 1/2 cup cracker mixture. Mix well and pour into the prepared baking pan.
• 3. Mix the remaining butter with the remaining crackers and spread on top. Top with the remaining cheese. Bake about 30 minutes or until set. Top with fresh parsley before serving.

CAJUN BUTTERED CORN

Steps:

• In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

GRILLED CAJUN CORN

Steps:

• Heat coals or gas grill for direct heat. Mix butter, Cajun seasoning and pepper sauce. Reserve 1 tablespoon butter mixture.
• Carefully pull back husks of each ear of corn; remove silk. Generously brush butter mixture over corn. Pull husks back over ears; tie husks securely with thin piece of husk or string.
• Cover and grill corn 4 to 6 inches from medium heat 20 to 26 minutes, turning frequently, until tender. Remove husks. Brush corn with reserved 1 tablespoon butter.

SCALLOPED CORN AND OYSTERS

Steps:

• Preheat oven to 325 degrees.
• Butter a 1 1/2 qt baking dish.
• Mix butter, flour, sugar and salt with fork in a large bowl until blended.
• Add the eggs and beat well.
• Stir in corn and milk.
• Stir in oysters.
• Pour into dish and bake for 20 minutes.
• Stir again and continue baking until golden and an inserted knife comes out clean.
• Enjoy!

CAJUN CORN CASSEROLE

Steps:

• Cook rice with a little butter and salt added.
• Saute onion, bell pepper, and celery in one stick of butter.
• Combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers.
• Place in buttered casserole dish.
• Mix in velveeta and 1/4 cup of cheddar.
• Sprinkle remaining 1/4 cup of cheddar on top.
• Bake at 350 degrees.