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Scalloped Corn Recipe
Scalloped Corn Recipe photo by Taste of Home

Scalloped Corn Recipe

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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: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings


  • 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


  1. Preheat oven to 325°. 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, 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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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"

Reviewed Nov. 30, 2013

"Made this for Thanksgiving Dinner. It was soooo easy and very good! Even my picky kids loved it! I used frozen corn and it worked well. For Christmas I will add some red and green peppers to make it a bit more festive!"

Reviewed Jan. 9, 2013

"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."

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