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Scalloped Corn Recipe

Scalloped Corn Recipe photo by Taste of Home

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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 got around the table, my father, sister, brothers and I would have almost scraped it clean.

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Scalloped Corn Recipe

Prep: 10 min. Bake: 1 hour

Yield: 6 Servings

10 60 70

Ingredients

4 cups fresh or frozen corn
3 eggs, lightly beaten
1 cup 2% milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste

Directions

In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs.
Bake, uncovered, at 325° for 1 hour or until a thermometer reads 160°. Yield: 6 servings.

Originally published as Scalloped Corn in Taste of Home December/January 2001, p35

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Reviews for Scalloped Corn

Scalloped Corn

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Reviewed on Jan. 09, 2013 by Cheryln52

I had to turn up the heat to get this done in time for supper. I had halved the recipe and thought it would cook faster than it did. It may have been creamier cooked as directed; nonetheless, it was delicious and will definitely be used again. I will try it with green chilis, too.

Reviewed on Dec. 15, 2012 by tramar

This is a very comforting and tasty dish however I used Keebler Original Club Crackers,crushed, instead of the saltines.

Thought the Club crackers gave it more of a buttery flavor and nice texture. Very good with frozen corn as well.

Reviewed on Nov. 21, 2012 by gkgilbert

I make this every year for Thanksgiving and we love it. It is slightly sweet and almost custard like. Don't overbake it or it will dry out but if you follow the recipe. it comes out great.