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Scalloped Corn for the Family or a Crowd

Scalloped Corn for the Family or a Crowd

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Once again I’ve been on the road, which means very little time for trying new recipes. So today’s recipe comes from my cousin and fellow writer, Gary. He was a volunteer fireman in Hudson, Iowa for many years. (In fact, one of his projects was to compile and write a thorough and interesting history of the fire department.)

Before retiring, he was one of the department’s chief cooks. Recently he sent several crowd favorites to share at Down the Gravel Road. Today’s offering is the recipe he and his late wife, Maxine, cooked up. Gary says, “Maxine also helped proportion the family-sized recipe for the scalloped corn. Fire house left overs of this scalloped corn are divvied up by seniority or by lottery after fire department parties. It is really good.”

The first recipe is the family-sized version, while the second is so big it’s prepared in an electric roster and will feed an entire fire department.

Hudson Fire Department Scalloped Corn: Family-sized Version

2–14 oz. cans whole kernel corn
1–14 oz. can creamed corn
8 oz. carton of sour cream
1 box Jiffy Corn Muffin Mix
1 egg
1 stick butter
4 oz (1 cup) shredded cheddar cheese

Preheat oven to 350°. Drain whole kernel corn Mix corn, sour cream, egg and muffin mix in a bowl. Melt butter and pour into mix, and stir. Stir in cheddar cheese

Spray a 8 X 8 baking pan with cooking spray and pour mixture into baking pan. Cover with aluminum foil. Poke 4 small vent holes in aluminum foil. Bake for 1 to 1 1/2 hours or until done. Center should be firm, not soupy.

Hudson Fire Department Scalloped Corn: Fire Department Version

2-1 gallon cans whole kernel corn, drained
1-1 gallon can creamed corn
48 oz sour cream
70 oz (10 boxes) muffin mix
12 eggs
32 oz butter
32 oz cheddar cheese

Spray roaster with cooking spray. Mix the ingredients together in the electric roaster. Cover with aluminum foil. Cook at 325–350° for 2 1/2 to 3 hours. Stir after 1 hour and again after 2 hours.

At the 2 hour mark, poke 5 vent holes in the foil. Watch closely to prevent scorching. If it starts crusting on the sides, stir every half hour. Remove from roaster and let cool 30 minutes before serving.

Mix together, cover, cook at 325-350 for about 2 ½ to 3  hours.  Stir after one hour and after 2 hours.  After 2 hours, poke 5 vent holes in foil.  Watch closely to prevent scorching.  If crusting on the sides, stir every half hour.  Remove and let cool 30 minutes before serving.

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