Wednesday, November 20, 2013

Scalloped Corn



This past weekend until yesterday has been one wild time.  We first started off on Saturday morning driving my in laws car to Florida for them.  They stay in Florida for the winter and this year they decided to fly down and we drove their car down and flew home.  It was a nice trip.  We drove 8 hours on Saturday and stayed with our cousins in Atlanta.  We had a family dinner with cousins and our Aunt Saturday.  It was nice to catch up and get to see everyone!  I especially liked the visit we had with our Cousin Carla's kids.  They are growing up so fast and it was nice to hear what was going on in their lives.


On Sunday morning we headed out to Florida.  We had an 8 hour trip ahead of us that day.  We arrived in Punta Gorda at 4:00pm.  After visiting for a bit we went to dinner over at Fisherman's Village.  Fisherman's Village is on Charlotte Harbor.  It has waterfront restaurants and boutiques.  We ate at the Village Fish Market.  I had bay scallops and they sure were good.  I love fresh seafood!  We were only in Florida a few days.  On Monday Bill and I visited Gasparilla Island to go to the beach.  One of my favorite places on earth is the beach.  I love to pick up shells and listen to the water come up on the beach.  On Tuesday it was time to go as Bill and I had to be back for work on Wednesday.  We boarded our plane to head back to Ohio around 12:30 pm and was to be back in Columbus at 2:57 pm.  About 30 minutes from landing in Columbus the captain comes on the speaker and announces we are having engine trouble and have been instructed to land in Atlanta.  So needless to say I was uneasy about the whole situation.  My dad was waiting in Columbus to get us.  Cally and my mother in law had been tracking our plane so everyone was getting concerned when the status of our flight changed while in air.  Cally notice we were now arriving 2 hours later then we were suppose to and Bill's mom noticed that status changed to collapsed.  We had everyone a little worried until we landed in Atlanta to make phone calls.  So much for a direct flight as we had to get off our plane and get on another plane in Atlanta.  I am just thankful that we landed and got on another plane!! 

Now on to the Scalloped Corn.  Scalloped Corn is one of my favorite side dishes.  We eat it all year round and not just Thanksgiving and Christmas.  I love that this recipe uses club crackers on top of the corn.  After crushing the crackers I lay pad of butter on top before putting it in the oven.  Oh the buttery club crackers are delicious on top of this corn.


Scalloped Corn

1  17 ounce can sweet corn
1  17 ounce can creamed corn
2 eggs
3 Tablespoons sugar
1 Cup half and half (can use milk)
2 Tablespoons corn starch
2 Tablespoons flour
sleeve club crackers
butter (I used 6 T)

Beat the eggs, add the corn and sugar.  Mix the flour and corn starch into the half and half and add to the corn mixture.  Pour into a greased casserole.  Top with crushed club crackers and chunks of butter.  Bake at 350 degrees for 45 min to 1 hour






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