- 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
- 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.
Reviews for Scalloped Corn
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"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"
"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!"