Recipe provided by David Gowdy
New Orleans-Style Scalloped Corn Recipe:
2 tbps. unsalted butter
1 tsp. sugar
1 c. onion, diced
1 tsp. Tabasco sauce
3/4 c. red bell pepper, diced
1/2 tsp. dried thyme
4 c. frozen corn kernels
1 c. Ritz crackers, crushed
1/4 c. dry sherry
1/2 c. scallions, sliced
2 eggs, beaten
1 c. milk
Kosher salt, to taste
Black pepper, to taste
Directions:
Preheat your oven to 350o. Coat a 1 1/2-quart baking dish with nonstick spray Melt the butter in a large saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Stir in the corn and continue to cook, about 5 minutes more. While this is cooking, in a large bowl whisk together the eggs, milk, sugar, Tabasco, and thyme. After 5 minutes, add the sherry to the saute pan and cook until all of the liquid evaporates. When done, stir the corn mixture in with the liquid ingredients in the large bowl. Now add the cracker crumbs, scallions, salt and pepper and put it all in the baking dish. Bake the corn until it’s brown around the edges, about 35-40 minutes.