Grandma's Scalloped Corn

If this picture looks like it's from 1962, that's because it is.  Kinda.  Well, actually, no, I just took this picture recently, but the potholder, the spoon, the casserole dish, and yes, the scalloped corn recipe are all from my late grandmother.  My hard-working, cattle rancher's wife with six children in the middle of the Badlands of North Dakota grandmother.  My dear sweet grandmother. 

I can still smell the earthy scent of farm dust and engine oil from the garage, and then walking into the kitchen with the warm aroma of pot roast and mashed potatoes, grandma waiting patiently for us, watching us come up the drive from the kitchen window, hugs all around.  Ah, the nostalgia. 

Growing up, I'll admit I didn't like scalloped corn.  It was always on the table at Thanksgiving, sometimes at Sunday dinner, but it was too mushed together for me, a kid who liked to keep her peas separate from her carrots, thankyouverymuch. 

But thankfully, tastes change and I've come to appreciate the simple wonder of this dish.  A poem of economy, practicality, and lovely simplicity; an appropriate ode to a woman who epitomized all those qualities with quiet, humble grace. 

Grandma's Scalloped Corn

1 16-oz can creamed corn
1 16-oz can whole kernel corn, drained
2 eggs, well beaten
1 small onion, chopped fine (optional)
2/3 c. shredded cheddar cheese (or 6 T. cut-up chunks Velveeta cheese or 4 cheese slices)
16 single soda crackers, crumbled
1/2 t. dry mustard
1/2 c. milk
dash of celery salt
salt and pepper to taste
Topping:
6 individual soda crackers, crumbled

Combine corn, beaten eggs, onion, cheese, milk, seasonings, and crushed crackers. Put in greased baking dish; top with remaining cracker crumbs. Bake uncovered in a 350 degree oven about 1 hour.