- 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
- 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 near the center comes out clean. Yield: 6 servings.
Reviews for Scalloped Corn
"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!!"
"I made this for Easter and everyone LOVED it! It was so easy; I will definitely make it again"
"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."
"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"