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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


  • 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


  • 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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cynandtom User ID: 2224843 250504
Reviewed Jul. 16, 2016

"I made this Scalloped Corn from Simple and Delicious, and it was simple and delicious. I forgot to get saltines, so I substituted French Fried Onions. I also threw in a handful of cheese (just because I love cheese), I think crumbled bacon would be delicious too. Since it's just hubby and me, I divided in 2 dishes, so we can cook it up fresh again. This is a great side dish, loved it!??"

lbroadh2o User ID: 7201056 250277
Reviewed Jul. 10, 2016

"This was simple to prepare. I was looking for a light vegetable dish. This paired well with fish and fresh fruit for dinner. I even used whole grain crackers and it worked great."

Henry916 User ID: 8760553 243194
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!!"

anitamm User ID: 7158753 224298
Reviewed Apr. 6, 2015

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

nancyulrich51 User ID: 8183537 215964
Reviewed Dec. 26, 2014

"One word....dry"

Mvivit User ID: 194008 83868
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."

gramcayo User ID: 5095727 44691
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"

afschaak User ID: 4514466 30246
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!"

Cheryln52 User ID: 7027550 49347
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."

tramar User ID: 1227142 44690
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."

keverwann User ID: 1807985 35047
Reviewed Mar. 17, 2011

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

terri0307 User ID: 4308287 30244
Reviewed Oct. 20, 2010

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

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