Scalloped corn casserole - trying to make my husband's Grandmother's?

Question

(she is deceased) from his description.

She lived her life in Michigan. Would it have been likely that her casserole had cornbread in it? Cornbread is southern, is it not?

Yes, they are dead. Thanks for your kindness and compassion during this holiday season.

There are two common kinds of corn casserole. One with cornbread, one without. My husband cannot remember, and doesn't know enough about cooking to know if his Grandmother's did or not.

I just want to know how likely it would be that she used cornbread living in the mid-west.

Experienced cooks know foods are regional.

Thanks to all who made an effort to make our holiday special with this "favorite" dish from the past.

Answer 1

Here's my mother's recipe and she's from Minnesota (midwest) No cornbread used. It is really yummy.

SCALLOPED CORN
1 17 oz (2 cups) can cream style corn
1 cup milk
1 well beaten egg
1 cup cracker crumbs
¼ cup finely chopped onion
¾ tsp. salt
½ cup buttered cracker crumbs

Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash pepper. Mix well. Pour into greased 8” round baking dish. Top with buttered crumbs. Bake at 350° for 20 minutes. Serves 6.

Answer 2

Jiffy Scalloped Corn
Yield: 4 Servings

Ingredients

32 oz frozen whole kernel corn
1/2 c butter; melted
1 c sour cream
1 8 oz. box Jiffy cornbread
-mix

Instructions

Place 16 oz. thoroughly thawed corn kernels in a food processor. Add two
tablespoons of sugar and puree. Add reserved corn kernels and all other
ingredients. Thoroughly mix until well blended then transfer mixture into a
pre-greased casserole dish. Bake at 350F for 45/50 minutes or until golden
brown.



Cheese-Scalloped Corn
Yield: 10 Servings

Ingredients

2 eggs; beaten
1 cn cream corn (15oz)
2/3 c milk
1 c cracker crumbs (about 24
-crackers)
1/2 c chopped onion
1/2 c chopped green pepper
1 c grated cheddar cheese
1/4 ts salt
1/8 ts pepper

Instructions

Heat oven to 375 degrees F. Coat a 2-qt casserole with vegetable oil
spray. In a large mixing bowl, stir together the eggs, corn, milk,
cracker crumbs, onion, green pepper if using, cheese, salt and
pepper. Pour into casserole. Bake uncovered, for about 50 minutes,
until the corn is set in the middle and begins to pull away fromt he
sides of the casserole.

Answer 3

Lot's of people make cornbread. My Grandmother lived in Omaha and she made it. Looks like your grandmother did not live in the south but, I have never seen a corn casserole with cornbread in it, and I live in the south. Until now. just found one. But is sounds more like Mexican cornbread to me.

1 (14 3/4 ounce) can cream-style corn
1 (14 3/4 ounce) can whole corn (drained)
1/2 cup onions, chopped fine
1 (2 ounce) jar chopped pimento pepper, drained
1 (4 ounce) can diced green chilies, drained
1 cup milk
2 eggs, slightly beaten
1 cup yellow cornbread mix
1 cup cheddar cheese, shredded
1/4 cup canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1.Prehat oven to 350 degrees; grease a large casserole dish.
2. Mix all ingredients and stir until well blended.
3. Pour into prepared casserole dish and bake uncovered approximately 45 minutes to 1 hour (depending on your oven). You can cover with foil the last 15 minutes.

Answer 4

The scalloped part throws me but here's a base:
Indiana Corn Casserole

Ingredients:

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
salt and pepper
1 tablespoon chopped parsley

Preparation:

Heat the oven to 350 degrees F. Cook the bacon, then chop it into bite-size pieces and set it aside.

Melt the butter in a large pot over medium heat. Sauté the onion, celery and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned.

Answer 5

Indiana Corn Casserole

Answer 6

this is a really good and easy scalloped corn casserole

1 can corn - drained
1 can creamed corn
1 box Jiffy corn muffin mix
1 cup sour cream
1 stick margarine or butter melted
1 beaten egg

Mix above ingredients together well. Pour in greased 9X13 dish. Bake at 350 for 40-45 minutes

Answer 7

Why don't you ask your husband, and if he doesn't know, his mother. She would probably know better. But cornbread is not a southern dish as it most likely originated with the native americans. It is just commonly used in the south. Have you tried allrecipes.com?

Answer 8

Sorry about Grandma...

"Scalloped Corn" - 4 servings

4 ears fresh corn (or one 10-ounce pkg. frozen whole kernel corn; cooked and drained, or one 16-ounce can whole kernel corn; drained)
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash pepper
3/4 cup milk
1 egg; slightly beaten
1/3 cup cracker crumbs
1 tbsp. butter or margarine; melted

If using fresh corn, cut enough kernels from ears to measure 2 cups.
Heat oven to 350*. Cook and stir onion and green pepper in 2 tbsp. butter until onion is tender. Remove from heat; stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn and egg; pour into ungreased 1-quart casserole.
Combine cracker crumbs and the 1 tbsp. melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.

Answer 9

Is everyone in his family dead...ask someone.
It doesn't have cornbread in it. It's more like corn pudding.
Corn bread is every where...They say it's famous in the south,
but then they say everything is famous in the south.

Answer 10

yeah y not