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Scalloped Corn Recipe

Scalloped Corn Recipe

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. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Scalloped Corn

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MY REVIEW
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!!"

MY REVIEW
Reviewed Apr. 6, 2015

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

MY REVIEW
Reviewed Dec. 26, 2014

"One word....dry"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 15, 2012

"This is a very comforting and tasty dish however I used Keebler Original Club Crackers,crushed, instead of the saltines.

Thought the Club crackers gave it more of a buttery flavor and nice texture. Very good with frozen corn as well."

MY REVIEW
Reviewed Mar. 17, 2011

"This was ok; dry; but really pretty."

MY REVIEW
Reviewed Oct. 20, 2010

"Wonderful dish!! Serving it at Thxgiving this year to my guests!"

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