Our father’s favorite dish at Thanksgiving–besides the turkey– was this scalloped corn. For years, he took the responsibility of making the scalloped corn.
When Dad died, my son Brent took up the challenge, and it has become traditional for Brent to come over to my house early enough to whip up the family recipe for scalloped corn and put it in the oven.
Of course, at the original Thanksgiving, the Indians along the seacoast shared their corn with the Pilgrims–not to mention the stored corn that the starving Pilgrims found and “liberated” during their first very hungry year in North America. And as I have written before, the Indians taught the early settlers many ways to use the unfamiliar grain, corn. So corn definitely belongs on our Thanksgiving menu. At our house, it shows up in two forms. Besides the scalloped corn, we must have my Killer Cornbread and I shared that recipe last year.
By the way, if you’re wondering what the term “scalloped” means in regard to corn, it is the same as “scalloped potatoes.” I explained the term ‘s (possible) origin here. (And by the way, the dish shown in the picture of the scalloped potatoes is the one we usually use for the scalloped corn.)
Although the family recipe for scalloped corn I inherited from my mother called for baking it in a shallow glass dish, we tend to use a round Pyrex dish to take up less space in the oven. While I insist on using fancy dishes for most of the food on our Thanksgiving table, this one goes directly from oven to table in the baking dish.
It is essential that it be made after everything else (as the turkey comes out of the oven and is cooling is a good time), since it puffs up prettily when it bakes, but sinks down rather quickly.