Scalloped Corn and Oyster Casserole for the Holidays

I used to make a scalloped corn and oyster casserole for the holidays, but haven’t for the last number of years.  I love corn and I love oysters, and in combination, but my casserole lacked pizzazz.  I decided to give it a makeover.  As I contemplated the revision, the creamed corn came to mind.  Canned cream corn tastes over processed and really uninteresting (sorry, Del Monte).  I decided that was the place to start.  "And that has made all the difference" to quote Robert Frost in his poem, "The Road Not Taken".  

My goals in cooking, if you haven’t already noticed, are to use whole foods and natural ingredients, and cut out white flour and sugar.  For the most part, Ritz Crackers being the exception, this recipe fits that bill!  Also, keeping in mind that organic milk and milk products are much healthier than their counterparts in the conventional realm.  

Amazingly, this casserole didn’t take much time to make and was easy peasy to put together.  It can be made the day before and refrigerated.  And best of all, it tastes fantastic!  A great addition to any holiday meal!

Here you go…

Scalloped Corn and Oyster Casserole

Creamed corn from recipe below

1 cup Ritz cracker crumbs

2 eggs, beaten

1/2 teaspoon salt

1/2 cup cream

3/4 cup milk

black pepper to taste

1 teaspoon maple sugar or honey, optional

2 tablespoons melted butter

1 cup oysters, drained and chopped into smaller pieces

Directions:

Preheat oven to 375 degrees.

Butter a casserole dish.

Combine the ingredients.

Pour into prepared casserole dish.

Bake for 35 minutes or until a knife inserted comes out clean.

Creamed Corn

2 1/2 cups frozen corn

1/2 onion, diced

1 tablespoon butter

2 pinches kosher salt

1+ teaspoon honey

1 teaspoon chopped rosemary leaves or 1/4 dried rosemary

1/4 teaspoon turmeric

2 tablespoons yellow cornmeal

1/2 cup heavy cream

Fresh ground black pepper

Directions:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

Put corn and honey into food processor and chop up, resulting in a milky, pulpy liquid with the chopped corn.

Add the corn and honey pulp mixture to the saucepan with the onion. Add the rosemary and turmeric. Stir and heat for a minute or two. Sprinkle the cornmeal onto the corn and combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.  Season with freshly ground black pepper.

Lo mejor para usted y su familia!