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 Scalloped Corn

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Bete'avon!
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Number of posts : 578
Location : Philadelphia, Pennsylvania USA
How long since diagnosed? : 4 years misdiagnosed 15 years
Vegitarian : Partial
Registration date : 2007-10-02

PostSubject: Scalloped Corn   Tue Dec 18, 2007 2:37 am

A friend made this and brought it to my Thanksgiving table and it was so goos I begged her for the recipe. She made it GF for me of course and elimenated the bread crumbs but we can use our GF crumbs for this. I make them from rice bagels or bread, cut into cubes, then whirl in the food processor, then spread out on a baking sheet and bake for an hour on 275, stiring now and then. Make sure completely dry before putting into glass jar for storage.

These come out like panko so are great for breading chicken or fish cakes, adding to meatloaf,etc.

SCALLOPED CORN CASSAROLE

Makes 6-8 servings

3 cups fresh, frozen or canned corn (fresh frozen is best)
3 eggs, beaten lightly
1 cup milk
1 1/2 tsp salt
1/8 teas pepper
2 tbls melted butter
buttered bread crumbs

Combine all ingredients except bread crumbs, mix well, pour into a buttered 1-11/2 qt cassarole. Sprinkle top with bread crumbs
Bake, uncovered, at 350 for 1 1/2 hours.

You can add some garlic or sauted onion for extra flavor or maybe some diced red or green peppers. This is a hearty dish and would go well for vegetarians with a green salad and a carrot muffin.
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