Grandma's Scalloped Corn Recipe

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"This is a recipe near and dear to my heart," Connie Hoffa, from Okatie, South Carolina says about this colorful, comforting dish. "Even today, it's a favorite with our grown children."
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 1 celery rib, chopped
  • 1/2 small onion, chopped
  • 2 tablespoons butter
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup milk
  • 1 cup crushed saltines (about 20 crackers)
  • 2/3 cup cubed process cheese (Velveeta)
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon paprika

Nutritional Facts

3/4 cup: 219 calories, 11g fat (6g saturated fat), 95mg cholesterol, 952mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 8g protein.


  1. In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt.
  2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Grandma's Scalloped Corn in Country Woman August/September 2008, p8

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