Escalloped Corn And Cheese
Creamy escalloped corn with sharp cheese and toasted bread crumbs offers a comforting side dish, ideal for family dinners or potlucks with rich, savory flavors.
Ingredients
Instructions
- Pour the beaten egg into a buttered 6-cup casserole.
- Heat the cream-style corn and milk together.
- Gradually stir the heated corn mixture into the beaten egg.
- Add salt, bread crumbs, and grated cheese to the mixture.
- Mix thoroughly to combine all ingredients.
- Bake uncovered in a moderately slow 325°F oven for 30 minutes or until custard tests done.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt. If you don't have fresh bread crumbs, use store-bought or even crushed crackers as a substitute. Adding a dash of black pepper or cayenne can enhance the flavor. This dish is inspired by traditional American recipes and can be made with seasonal variations, such as adding sautéed vegetables.
Serving Suggestions
This escalloped corn and cheese pairs beautifully with a light green salad or roasted vegetables for a balanced meal. It's also a comforting side dish for grilled meats or a hearty main course. For a fun variation, consider serving it alongside Robin'S Fresh Corn Casserole for a delightful corn-themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes until warmed through. If you prefer, you can microwave individual portions for quick reheating, but be cautious not to overheat to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Corn And Cheese contains roughly 305 calories, with 7g protein, 54g carbohydrates, and 8g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn for canned. Just thaw and drain the corn before using it in the recipe. This will give a fresher taste and texture, similar to using fresh corn. Adjust the baking time slightly if needed, as frozen corn may release more moisture during cooking.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire casserole and store it unbaked in the refrigerator for up to 24 hours. When ready to bake, simply pop it in the oven straight from the fridge. It may take a few extra minutes to cook through, so keep an eye on it as it bakes.
What kind of cheese works best for this recipe?
While sharp cheddar is a classic choice, feel free to experiment with other cheeses like Monterey Jack or Gruyère for a different flavor profile. For a richer taste, mix in some cream cheese or use a combination of cheeses. Just ensure the cheese melts well for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).