Mango Scalloped Corn Recipe
Mango Scalloped Corn Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My sister-in-law gave me this recipe many years ago, and it's become a favorite of my family. I'm always asked to bring it to reunions and picnics.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 eggs, beaten
  • 1 cup crushed butter-flavored crackers (about 20 crackers)
  • 1 cup diced fresh or jarred mango or 1 cup diced fresh or frozen peaches
  • 1/2 cup diced onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Directions

In a bowl, combine the first eight ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with parsley. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 6 servings.
Originally published as Scalloped Corn in Country Extra January 2003, p49

Nutritional Facts

3/4 cup: 178 calories, 6g fat (1g saturated fat), 71mg cholesterol, 542mg sodium, 29g carbohydrate (9g sugars, 2g fiber), 5g protein.

  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 eggs, beaten
  • 1 cup crushed butter-flavored crackers (about 20 crackers)
  • 1 cup diced fresh or jarred mango or 1 cup diced fresh or frozen peaches
  • 1/2 cup diced onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  1. In a bowl, combine the first eight ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with parsley. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 6 servings.
Originally published as Scalloped Corn in Country Extra January 2003, p49

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