Scalloped Corn with cornbread streusel
Make the cornbread for this Southern casserole the day ahead — or, since you only need one cup, feel free to substitute with purchased cornbread instead of making fresh. Then finish the scalloped corn as the Thanksgiving turkey rests.
FOR THE CORNBREAD, COMBINE:
FOR THE CASSEROLE, WHISK:
FOR THE STREUSEL, COMBINE:
Preheat oven to 350°. Coat an 8×8-inch baking pan with nonstick spray.
For the cornbread, combine cornmeal, baking powder, salt, and pepper in a bowl.
Whisk together buttermilk, oil, and egg; add to cornmeal mixture and whisk just until moistened, but still slightly lumpy. Pour batter into prepared pan.
Bake cornbread until a toothpick inserted into center comes out clean, about 30 minutes; cool completely then coarsely crumble 1 cup for the streusel.
Preheat oven to 375°. Coat a 2-quart baking dish with nonstick spray.
For the casserole, whisk together eggs, half-and-half, chives, mustard, salt, nutmeg, and pepper.
For the streusel, combine 1 cup cornbread and pimentos.
Melt butter in a skillet over medium-high heat. Add pecans and maple syrup; bring to a boil and cook 1–2 minutes, then pour over cornbread mixture, gently stirring to combine. Season streusel with salt, then sprinkle over casserole; bake until streusel begins to brown, about 15 minutes more.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Sodium 560mg 23%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.