Scalloped Corn

As Easter approaches I begin reminiscing of years past, family dinners, egg hunts and Grandma’s kitchen.  I miss that lady….she was truly one of a kind.   My grandma used to make this on a regular basis, especially during the holidays.  Some call it corn casserole, she always called it scalloped corn.  So when we want to take a walk down memory lane and feel like we have a part of her with us on special occasions we bring out our Grandma Marshall cookbook and begin cooking, baking and working in the kitchen.  She was happiest in the kitchen feeding others and I would like to think that others view my kitchen the same…..


This recipe serves 5-6.  So for crowds, I recommend that you double it.  Preheat the oven to 350 degrees.

  • 2 cups corn
  • 1 cup milk
  • 2 eggs beaten
  • 1 tsp salt
  • 2 tablespoon butter
  • 2 tablespoon self rising flour
  • 2 tablespoon sugar
  • 1/8 teaspoon pepper

Combine all ingredients.  Pour into a sprayed baking dish.


Bake at 350 degrees for 30 minutes.



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