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Special Scalloped Corn Recipe

Special Scalloped Corn Recipe

Carrots and green pepper make this dish colorful, which grabs attention at a potluck. (For these occasions, I double the recipe). The corn casserole is also great when you need to prepare a dish ahead of time—just bake it before serving. —Mrs. J. Brown, Fort Dodge, Iowa
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4 servings


  • 1 can (14-3/4 ounces) cream-style corn
  • 2 eggs
  • 1/2 cup crushed saltines (about 15 crackers)
  • 1/4 cup butter, melted
  • 1/4 cup evaporated milk
  • 1/4 cup shredded carrot
  • 1/4 cup chopped green pepper
  • 1 tablespoon chopped celery
  • 1 teaspoon chopped onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese


  • 1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese.
  • 2. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.

Nutritional Facts

1 each: 322 calories, 20g fat (12g saturated fat), 157mg cholesterol, 941mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 10g protein.

Reviews for Special Scalloped Corn

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ljbw User ID: 4318130 26775
Reviewed Aug. 21, 2009

"thanks geema! This sounds really good!

p.s.  i didn't mean to post my question twice.  I'm technologically challenged!!!"

thegeema User ID: 2749786 203291
Reviewed Aug. 21, 2009

"Finally!!!!!!!!!   I guess if it doesn't work keep trying!!  LOL"

thegeema User ID: 2749786 25455
Reviewed Aug. 21, 2009

"I don't know for sure if you can use fresh corn BUT I found this recipe that is similiar for Corn Custard using fresh corn. Hope this is helpful.

Corn Custard Recipe
This easy corn custard recipe is made with fresh or frozen corn kernels, eggs, onion, cheddar cheese, and other ingredients.  
Cook Time: 1 hour, 30 minutes  
4 cups fresh corn kernels (about 6 ears)  
4 eggs  
1 1/4 cups milk  
6 slices white bread, cut in cubes  
2 cups shredded Cheddar cheese  
1/2 cup chopped green onion  
1/4 cup finely chopped onion  
1/4 cup fresh chopped parsley  
1 teaspoon granulated sugar, optional  
3/4 teaspoon salt  
1/4 teaspoon freshly ground black pepper  
In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight.
Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.
Makes about 6 servings.
I tried 3 X to seperate the ingredients and so far they keep running together. Sorry"

ljbw User ID: 4318130 36000
Reviewed Aug. 21, 2009

" "

ljbw User ID: 4318130 27778
Reviewed Aug. 21, 2009

"Is there a way to substitute fresh corn for the creamed?"

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