Scalloped Corn

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I mentioned earlier in the week that I tried a new vegetable for Thanksgiving. I was very pleased when I learned that my daughter-in-law absolutely loved corn; I’m always happy to please and surprise people at dinner. It happens to be one of my favorite vegetables as well. I love the versatility of corn, and routinely add it to fresh salads as well as enjoy it hot with melted butter. We all thoroughly enjoyed this easy casserole. It’s a snap to put together, you can make it a day ahead of time, and it is light enough to serve at brunch, yet satisfying enough to serve for dinner. I could eat it as a main course. It’s that good.

 Scalloped Corn
foodnetwork.com

3 T. unsalted butter
3 large eggs
¾ c. whole milk

¾ c. heavy cream
1 T. sugar
2 14.5-oz. cans corn

½ c. grated carrots
1 ½ c. coarsely chopped Ritz crackers
1 c. shredded smoked Gouda cheese
1 t. salt

1/8 t. white pepper 

Preheat oven to 325° F. Spray a 2-quart oval gratin or baking dish with PAM.

In a large mixing bowl, whisk eggs, milk, and cream together until well blended. Add the sugar, corn, carrots, ½ cup of the Ritz, ½ cup of the Gouda, and salt. Pour the mixture into the baking dish, spreading to make an even layer.

Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the butter in a small dish in the microwave. Toss butter with the remaining 1 cup crushed crackers and remaining ½ cup cheese. Pour cracker mixture evenly over the top of the corn, and continue baking until the edges are browned and the top is set and golden, 20 to 25 minutes more. Remove from oven and let stand five minutes before serving.