Better Homes and Gardens Scalloped Corn Recipe is it Good (Heres a Simple Version to Try at Home)

Better Homes and Gardens Scalloped Corn Recipe is it Good (Heres a Simple Version to Try at Home)
Better Homes and Gardens Scalloped Corn Recipe is it Good (Heres a Simple Version to Try at Home)

Okay, so today I tried making that scalloped corn recipe from Better Homes and Gardens. I’ve heard about it for ages, and I thought, why not give it a shot? It’s supposed to be a classic, you know, something that everyone’s grandma used to make. I found this recipe as a young wife, over 40 years ago. I was pretty excited to see if it lived up to the hype.

Getting Started

First, I gathered all the ingredients. It’s a pretty simple list, which is always a good start. We’re talking about corn, milk, eggs, and some other basic stuff like bread crumbs or cracker crumbs, green pepper, onion. Nothing too fancy, which is right up my alley.

Mixing It Up

I started by heating up the corn and milk in a pot. I used one can of creamed corn and one can of regular corn, just like the recipe I found suggested. I used about 1/4 cup milk. While that was warming up, I whisked an egg in a separate bowl. Then, I slowly poured the egg into the corn mixture, stirring it constantly so it wouldn’t scramble. I’m not sure if this was correct, but it seemed logical at the time.

Better Homes and Gardens Scalloped Corn Recipe is it Good (Heres a Simple Version to Try at Home)

After that, I added salt, pepper, and some other stuff, about 1/2 cup green pepper, 1/2 cup onion and 1 cup bread crumbs, all in all, to the pot. I’m not big on exact measurements, so I just kind of eyeballed it. I mixed everything together until it was all nice and combined. It smelled pretty good at this point, I have to say.

Baking Time

Next, I poured the whole mixture into a greased 8-inch baking dish. I just used some cooking spray to grease it up, nothing special. Then, I sprinkled some buttered bread crumbs over the top. I just melted some butter in a pan and tossed some bread crumbs in it until they were all coated and toasty. I love that crunch, so I was pretty generous with the bread crumbs.

I popped the dish into the oven, which I had preheated to 350 degrees. The recipe said to bake it for about 30 minutes, or until it was golden brown and bubbly. I kept an eye on it, and it took a little longer in my oven, maybe around 35 minutes. Ovens can be so different, right?

The Final Result

When it was done, I took it out of the oven and let it cool for a few minutes. It looked really good, all golden and bubbly like it was supposed to. And the taste? It was pretty darn good! It was creamy and sweet, with that nice crunch from the bread crumbs on top. I could totally see why this is a classic recipe. It was simple, tasty, and comforting, kind of like a warm hug in food form.

Overall, I’d say this recipe is a winner. It’s easy to make, doesn’t require any weird ingredients, and it’s super satisfying. I’ll definitely be making this again, maybe for a potluck or a holiday dinner. It’s the kind of dish that everyone seems to enjoy, even the picky eaters. So, if you’re looking for a good old-fashioned scalloped corn recipe, give this one a try. You won’t be disappointed!

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