.I just got home from a trip to my old hometown in South Dakota. One person I really miss seeing when we visit is Violet Penfield. She was my uncle’s mother, and since I was hundreds of miles away from my own grandmothers, she and Vern really were surrogate grandparents to me. We spent holidays together, I had tons of fun running around their ranch with my cousins, and every Halloween, Vern would come running out from behind the house dressed like a ghost. It scared the living daylights out of me (and my dad!) every year, even though we knew it was coming!
Vern and Violet are both gone now, and they are certainly missed. Tonight I fixed her recipe for scalloped corn, and the smell of it baking took me right back to her kitchen. Here’s how she made this tasty side dish:
1 can cream-style corn
2 eggs, beaten
1/4 cup flour
1/4 cup milk or cream
1 Tbsp. sugar
1 Tbsp. butter
Mix together all the ingredients and pour into a greased, 1-quart baking dish. Bake in a 350 degree F. oven for 1 hour or until set. Could that be any easier? If you’re already making a main course that will be baking, there’s no excuse not to throw this together and toss it in the oven.
My husband and kids loved this so much that we all decided that next time I need to make a double batch. They are so creamy, with just a little crunch from the top crust. Perfect. Everyone wanted seconds, and Violet would have loved that!