Do you have a favorite side dish that makes a complete meal? Side dishes are often an after thought in meal planning for me. A bag of frozen vegetables are a quick solution or most nights this week you’ll find us eating garden fresh tomatoes and corn on the cob. A favorite side dish that I was raised was my mom’s Baked Corn with Bacon Recipe
which I have made a few times. I found this new recipe for Scalloped Corn with Bacon in Gooseberry Patch’s Comfort Foods and decided to give it a try. It didn’t disappoint. It’s quick, easy and if you give it a try, it will be a side dish you’ll go back to again for a family pleaser.
To start off you’ll need…
15-1/4 oz. can corn, drained
14-3/4 oz. can creamed corn
3/4 c. milk
1 egg, beaten
1 cup dry bread crumbs
1/2 cup onion, chopped
3 TBSP green pepper, chopped
salt and pepper to taste
4 slices bacon, crisply cooked and crumbled
2 TBSP butter, diced
The recipe calls for 4 slices of cooked and crumbled bacon. (Double it and you have a little extra to snitch and save a few slices for a BLT sandwich for yourself tomorrow for lunch.) While you are cooking up bacon, preheat your oven to 350F.
Combine first 3 ingredients: corn, creamed corn and milk
Stir in egg.
Add remaining ingredients except bacon and butter including dry bread crumbs, green pepper and onion.
Pour into a lightly greased 1 1/2 quart casserole dish.
Sprinkle with crumbled bacon and dot with butter.
Bake uncovered for 30 minutes at 350F.
I served this Scalloped Corn with Bacon recipe alongside grilled (bacon wrapped) pork plus an additional side of Broccoli and Swiss Casserole which is another recipe from Gooseberry Patch’s Comfort Foods I’ll share this week. The Scalloped Corn with Bacon recipe is a keeper.