By Kevin Williams
This is a really easy Amish scalloped corn recipe that comes to us from the Berne, Indiana community. One of the hallmarks of this recipe is the cans of cream-style corn. Man, I loved creamed corn when I was a kid. I’m getting nostalgic just thinking about it, I might have to buy a can just for old-time’s sake. Canned cream-style corn is often found at Amish bulk food and bent and dent stores, of which they are many in the Berne community, so this is probably why this recipe gained popularity over the years. It is is also very simple, which tends to fall in line with that settlement’s style. This recipe is similiar to the popular baked corn, but with some differences.
Reader Anita tried this old recipe for us and offered the following comments, I love her suggestion of adding some chili powder or paprika to add some kick to this recipe!
- 1 can of Creamed Corn
- 2 large eggs
- 2 Tablespoons all-purpose flour
- *1/3 Cup butter, melted
- ½ Cup milk
- ½ Cup sugar
- ¼ teaspoon salt
- 1 teaspoon soft butter or cooking spray
- Turn out into the buttered baking dish. Bake in a pre-heated oven for 60 minutes. Enjoy!
- Preheat oven to 375.
- Butter or spray a medium baking dish. Set aside.
- Whisk all ingredients together in a mixing bowl. Turn mixture out into the buttered baking dish. Bake in a pre-heated oven for 60 minutes. Enjoy!