Old-Fashioned Scalloped Corn

cornBefore the great cannonball episode the other night, we actually enjoyed a nice meal together.

The highlight for several of the men folk was a large batch of their favorite old-fashioned scalloped corn.

I found this classic recipe in an old cookbook, and it’s been making my family happy for many years.

Pedro loves it. Absolutely loves it.

We eat it often on those years that we have a freezer full of our homegrown frozen sweet corn. And when we don’t (like this year) it still works well with with canned corn.

It’s a hearty, stick-to-your-ribs, let’s make this meal a little special kind of dish – perfect for the cold days of January.

Old-Fashioned Scalloped Corn

2 cups corn (frozen or canned)
1 cup milk
2/3 cup saltine cracker crumbs
3 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
2 eggs
1 tablespoon minced onion or onion powder

Beat the eggs and add the milk and crumbs.

Add the corn, onion, salt, pepper, and melted butter.

Mix together well and pour into a greased 9 x 9 casserole.

Bake at 350 degrees for 40 minutes.

Serves 6, unless Pedro is eating. 🙂

It doubles well.


Confederate Army Soup


This recipe is taken from a very old cookbook and was supposedly made at general Pickett’s headquarters by a Lieutenant Colonel S.G. Leitch.

Confederate Army Soup

1 ham bone
1 beef bone
1 pod pepper
1 pint black-eyed peas

Boil in a mess kettle in 2 gallons salted water. Splendid soup for a wet day.

Makes my appreciate my kitchen appliances and nice home!