Scalloped Corn Recipe

Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.

I was looking through my recipe box as we were cleaning out our kitchen last week and stumbled across my mom’s scalloped corn recipe. This is the corn casserole I grew up on. I love old, handwritten recipes.

This one I had just scribbled on scrap paper. It didn’t even have a name, but I knew as soon as I looked at it what it was. This easy scalloped corn is quick and makes a great side dish for holidays such as Easter, Christmas, Thanksgiving, or just any week night.

Scalloped Corn Casserole

Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.

Prep: 10min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 203 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 347 mg, Fiber 2 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 large eggs
• 1 cup 2% milk
• 2/3 cup crushed saltine cracker crumbs ((or butter crackers))
• 2 cans whole kernel corn, drained ((14.5 ounces each))
• 3 tablespoons butter ((melted))
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 tablespoon minced onion ((freshly grated))

Instruction:

1. Preheat the oven to 350ºF. Spray an 8×8 baking dish with cooking spray.
2. In a large bowl, whisk the eggs until they are broken up.
3. Add the milk and crushed crackers. Mix well.
4. Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Stir well.
5. Pour the mixture into the prepared pan.
6. Bake for 40 minutes or until the center of the casserole is set.
7. Serve warm.
8. Store leftovers in an airtight container in the fridge for up to 3 days.

Scalloped Corn

Creamy, cheesy, and sprinkled with a crunchy topping, Scalloped Corn is the ultimate side dish for a holiday dinner!

Prep: 20min

Total: 70min

Serving Size: 1 serving

Nutrition Facts: calories 464 kcal, Carbohydrate 40 g, Protein 14 g, Fat 28 g, Saturated Fat 16 g, Trans Fat 1 g, Cholesterol 99 mg, Sodium 1048 mg, Fiber 1 g, Sugar 5 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 2 eggs (beaten)
• 15 ounces canned corn (drained)
• 15 ounces creamed corn
• 1 ¼ cups crushed crackers (saltines or buttery crackers)
• 1 cup cheddar cheese (shredded)
• 5 ounces evaporated milk (or light cream, more if needed)
• ¼ cup unsalted Challenge Butter (melted)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crushed crackers
• ½ cup cheddar cheese (shredded)
• 3 tablespoons unsalted Challenge Butter (melted)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 375°F.’, ‘name’: ‘Preheat oven to 375°F.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In an oven-safe dish, beat eggs and add both cans of corn.’, ‘name’: ‘In an oven-safe dish, beat eggs and add both cans of corn.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Crumble the crackers into corn mixture, add milk, cheese, Challenge Butter, salt, & pepper.’, ‘name’: ‘Crumble the crackers into corn mixture, add milk, cheese, Challenge Butter, salt, & pepper.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir to combine all ingredients, if it seems a little dry add some more milk.’, ‘name’: ‘Stir to combine all ingredients, if it seems a little dry add some more milk.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Topping’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the crackers and butter together and crumble over top of the corn. Top with remaining cheese.’, ‘name’: ‘Combine the crackers and butter together and crumble over top of the corn. Top with remaining cheese.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake in 375°F oven for 45 minutes.’, ‘name’: ‘Bake in 375°F oven for 45 minutes.’, ‘url’: ‘https://www.spendwithpennies.com/scalloped-corn/#wprm-recipe-234812-step-1-1’}]}

Scalloped Corn

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. —Sandy Jenkins, Elkhorn, Wisconsin

Prep: 10min

Total: 01h05min

Yield: 6 servings.

Nutrition Facts: calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

Ingredients:

• 3 large eggs
• 1 cup 2% milk
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• 1 tablespoon finely chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups fresh or frozen corn
• 3/4 cup crushed saltines (about 23 crackers), divided

Instruction:

Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

How to make Scalloped Corn

FAQ

Why is my corn casserole soupy?

Can scalloped corn be frozen?

How to make the best tasting corn?

1. A dash of cajun seasoning.
2. A couple of cloves of crushed garlic.
3. Chopped fresh herbs like parsley.
4. Several grinds of fresh black pepper.
5. Three or four tablespoons of heavy cream added at the end of cooking.
6. A little heat with some diced fresh jalapenos.

Can Paula Deen’s corn casserole be doubled?