This is a print preview of "Scalloped Corn and Tomatoes" recipe.

Scalloped Corn and Tomatoes Recipe
by Glenn

Scalloped Corn and Tomatoes

Westinghouse and Pennsylvania Power and Light Co. put out a cookbook to sell their new electric range and oven in the 1930s. This is one of the recipes made to stand alone. The original small book has 7 menus with a meat, side and desert that were designed to be baked together in the same oven. It relies heavily on canned foods and is really fun to work with. The original recipe calls for the dish to be topped with bread crumbs. I was out of them so I used crescent dough. Be creative and top it with fun things. I liked the crescent rolls. I also used whole corn but you could probably use creamed corn. I also used cubed tomatoes.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: everything

Wine and Drink Pairings: beer, wine, soda, water

Ingredients

  • 1 can Corn (drained)
  • 1 can Tomatoes (drained)
  • 2 tsp Salt
  • 3 tbs Butter
  • 1 tbs Sugar
  • Pepper to taste
  • Bread Crumbs (or crescent dough, or whatever)

Directions

  1. Pour contents into buttered casserole, top with bread crumbs or whatever.
  2. Bake at 400 for 35 minutes or until topping is golden brown