Scalloped Corn Recipe
Scalloped Corn Recipe photo by Taste of Home

Scalloped Corn Recipe

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4.5 10 15
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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.
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1/2 cup: 236 calories, 11g fat (5g saturated fat), 112mg cholesterol, 296mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 9g protein


  1. Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines.
  2. 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 near the center comes out clean. Yield: 6 servings.
Originally published as Scalloped Corn in Taste of Home December/January 2001, p35

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Reviewed Feb. 4, 2016 Edited Feb. 5, 2016

"I was looking for scalloped corn recipe like my mom used to make. This one came really close. My family loved it. I was asked t make it for Super Bowl Sunday!!"

Reviewed Apr. 6, 2015

"I made this for Easter and everyone LOVED it! It was so easy; I will definitely make it again"

Reviewed Dec. 26, 2014

"One word....dry"

Reviewed Nov. 25, 2014

"This was a nice change from plain corn: comforting and homey. I reduced the recipe to one-third and baked it in the toaster oven. It wasn't creamy, but that was my fault. Oh, and used Ritz crackers instead of saltines (just because I had them on hand). Going to add this to the vegetable rotation."

Reviewed Nov. 19, 2014

"I use 1 can whole kernel (drained) and 1 can creamed and 1 less egg but was thrilled to see a favorite recipe that uses saltines instead of cornbread. With all the delicious "sides" at Thanksgiving and Christmas, I would be in big trouble if this one wasn't there. Delicious, thanks TOH"

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