Eggless scalloped corn: the surprising substitution that delivers flavor

Yes, you can absolutely make a delicious and creamy scalloped corn dish without using eggs! Eggs are a common ingredient in many scalloped corn recipes, but they’re not essential for creating a flavorful and satisfying casserole. This blog post will guide you through the steps of making a delectable egg-free scalloped corn that will impress your taste buds.

Ingredients You’ll Need:

• 4 cups fresh or frozen corn kernels
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the onion and green bell pepper and cook until softened, about 5 minutes.
2. Make the roux: Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1 minute, stirring constantly.
3. Add the milk and cream: Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
4. Season the sauce: Stir in the salt and black pepper. Taste and adjust seasonings as needed.
5. Combine the corn and sauce: Add the corn kernels to the sauce and stir to combine.
6. Pour into a baking dish: Pour the corn mixture into a greased 9×13 inch baking dish.
7. Bake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly.
8. Top with cheese (optional): If desired, sprinkle the shredded cheddar cheese over the top of the scalloped corn and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Tips for the Best Egg-Free Scalloped Corn:

• Use fresh or frozen corn: Fresh corn is always best, but frozen corn is a great substitute. If using frozen corn, thaw it before adding it to the dish.
• Don’t overcook the sauce: The sauce should be thick enough to coat the corn, but not too thick that it becomes pasty.
• Season to taste: Adjust the salt and pepper to your liking. You can also add other spices, such as paprika, chili powder, or cumin.
• Top with your favorite toppings: In addition to cheddar cheese, you can top your scalloped corn with crumbled bacon, sliced almonds, or chopped fresh parsley.

Variations:

• Add other vegetables: Feel free to add other vegetables to your scalloped corn, such as diced carrots, peas, or chopped zucchini.
• Use different cheeses: You can substitute cheddar cheese with other types of cheese, such as Monterey Jack, Swiss, or Parmesan.
• Make it gluten-free: Use gluten-free flour to make a gluten-free version of this dish.

Serving Suggestions:

Scalloped corn is a versatile dish that can be served as a main course, side dish, or even a breakfast casserole. Pair it with grilled chicken, baked ham, or a hearty salad for a complete meal.

Wrapping It Up:

Now that you know how to make scalloped corn without eggs, you can enjoy this creamy and comforting dish anytime you crave it. It’s a simple yet satisfying recipe that will delight your family and friends. So, next time you’re looking for a quick and easy casserole, give this egg-free scalloped corn a try.

FAQs:

• Can I use cream of corn instead of fresh corn kernels?

Yes, you can substitute cream of corn for fresh corn kernels. Use one 15-ounce can of cream of corn for every 2 cups of fresh corn kernels.

• How can I make my scalloped corn more creamy?

Add an extra 1/2 cup of heavy cream to the sauce. You can also stir in 1/4 cup of cream cheese for extra richness.

• Can I freeze scalloped corn?

Yes, you can freeze scalloped corn for up to 3 months. Let it cool completely before freezing. Thaw overnight in the refrigerator before reheating.