Cheese Scalloped Corn Casserole {and an excerpt from The Moulding Board}

I was feeling a little sentimental and decided to pull out my treasured family cookbook, The Moulding Board.  Included are recipes dating as far back as the early 1900’s intermixed with pages from my Great Grandmother Nannie’s 1929 diary.  Such a wonderful way to get a glimpse of what life was like in Newtown, CT all those years ago. 

Now on to the Cheese Scalloped Corn Casserole recipe, which happens to be my sister Sarah’s contribution to the collection.

I was blessed with 2 dozen ears of fresh corn on the cob.  Thank you Cindy for sharing the love at the office (in the form of 100’s of ears of corn)!!  That bounty, and my sister Sarah, were my inspiration for making this wonderful and super delicious Cheese Scalloped Corn Casserole.     Besides the corn, this dish includes lots of other fresh veggies.  You could definitely add your favorites.  I replaced the green bell pepper with a jalapeno pepper which added wonderful flavor.

Cheese Scalloped Corn Casserole has all the comfort you expect from a casserole with some beautiful surprises as well.

Below is an excerpt from my family cookbook. 

The title, The Moulding Board, originated from the board in the Newtown pantry where most of these recipes were prepared.  It was a wooden board about 4 ft. wide, 2 ft. deep, 1 1/2 in. thick in front of the west pantry window, looking out onto the back yard and garden.  The apples pies, loaves of cake, crullers, bread, preserves, Hanover picnics, back yard corn roasts and holiday ‘fixins’ all came off that moulding board.

The thermometer outside the pantry window could read 100 degrees on an August day or 12 below on a January morning, yet there would be Nannie, standing at that old board turning the egg beater by hand or grinding coffee.  Gramp Beers could be seen sitting on the pantry stool trimming off a piece of his home cured ham along with a cold potato for his lunch. Let your memory wander.  Don’t trip over the black iron cat door stop as you go through the narrow pantry door, over the sill worn so thin the middle section is gone.  Look through the look-through cupboard.  Before you…stretches long rows of natural wooden shelves, handscraped, once painted.

I will continue to share wonderful recipes from The Moulding Board along with accounts from Nannie’s diary, like this one: “Saturday, June 1, 1929.  Lovely day.  Lillian and Sarah have made sandwiches of all kinds and I have made strawberry ice cream – we have taken our supper to Hanover.”

All my best,
xo Libby

Cheese Scalloped Corn Casserole

My sister Sarah

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Servings 8

Ingredients

  

• 4 cups fresh corn about 8 ears steamed, kernels removed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced fresh mushrooms
• 1 jalapeno fine diced
• 2 Tbl. butter
• 2 Tbl. flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1/2 tsp. black pepper
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1 egg slightly beaten
• 2 Roma tomatoes diced
• 1/2 cup cracker crumbs
• 2 Tbl. butter

Instructions

 

• Preheat oven to 350 degrees.
• Cook and stir onion, celery, mushrooms, and jalapeno in 2 Tbl. butter over medium heat until onion is tender. Dust with 2 Tbl. flour and seasonings and stir constantly until mixture is bubbly. Gradually stir in milk and cheese and bring to a boil, cook for 1 minutes to allow sauce to thicken. Remove from heat, then stir in corn, egg, and tomato.
• Pour into an ungreased 2 quart casserole dish. Combine cracker crumbs with 2 Tbl. melted butter, then sprinkle evenly over the top of the casserole. Bake uncovered 30 minutes.

Other recipes you might enjoy:

Simple Sage Browned Butter Spaetzle Recipe