Why this recipe is called Dixie Escalloped Corn I have no idea. At any rate, in Lesson 22 Sue makes Dixie Escalloped Corn. When it is done they eat it for lunch. Escalloped Corn (or Scalloped Corn, as we usually find it in modern cookbooks) is still made on a fairly regular basis. In fact, I saw it on a restaurant menu this past month. Although this recipe may be unique to some, it is definitely still in some kitchen rotations.
Sue and Ruth Ann use canned corn in this recipe. However, frozen corn warmed on the stove in a pan of water is probably easier for most of us these days. If you want to use canned corn, by all means do. It will give the dish a unique and vintage taste that frozen corn, or leftover corn from the cob, doesn’t match.
This is Lesson 22 from the book When Sue Began to Cook. If you are new to the series, you may want to click the linked title to begin with Lesson 1. Along with the recipes, the book tells the story of Sue and Ruth Ann’s adventures in the kitchen and their neighborhood in Sue’s diary entries.
This particular recipe displayed quite a few stains on it, so it must have been a favorite with the little girl who owned it.
Sue’s Diary for Escalloped Corn
“I do like a ‘lady-like’ lunch, Aunt Bettina,” said Ruth Ann today when we sat down with Mother and Robin to our Escalloped Corn, cocoa, orange salad and bread and butter. “When everything is dainty and pretty like this, I always feel hungrier.”
“I don’t,” said Robin. “I like the Uncle John kind of lunch best. The kind we had last Saturday. Please give me some more Escalloped Corn.”
“I like to set the table, too,” Ruth Ann went on. “And have a dear little fern in the center, like this one. And a clean tablecloth, and pretty china, and everything. It’s the way I mean to have things when Mother comes home, and we’re all back in our own house. Oh, I’m so glad we’re learning other things besides just cooking!”
“Ruth Ann’s notebook isn’t like mine, Mother,” I said. “She’s writing down exactly what we have for lunch each time. She says it’s silly just to put down what we cook on Saturday without putting down what we serve with it. She says she’ll probably have this very luncheon again when her Mother comes home.”
“Splendid!” said Mother. “A real housekeeper understands food combinations as well as she does cooking.”
Dixie Escalloped Corn
- 2 cups canned corn Mother said it could be made from two cups of boiled corn cut from the cob – in corn season, of course.
- 1 cup cracker crumbs rolled out with the rolling pin
- 2 tbsp green pepper washed and cut in little bits with the kitchen scissors
- 1 tbsp celery washed and cut fine with the kitchen scissors
- 1 tsp salt
- ¼ tspq pepper
- 1 egg beaten
- 1¼ cups milk
- 2 tbsp butter melted
- Ruth Ann and I each mixed our corn (no, we didn't pour off the juice), cracker crumbs, green pepper, celery, salt, and pepper in a mixing bowl.
- Then Mother had us each beat our egg in a separate little bowl and add the milk and the butter to it.
- Then we added the egg mixture to the corn mixture and stirred it all up thoroughly with a big spoon.
- After it was well mixed we each poured ours into a buttered casserole.
- Then we baked it in a moderate oven for about twenty-five minutes. When it was done, it looked all brown and puffy and good.Note: Moderate oven = 375 degrees F.