- 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
- Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines.
- 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.
Reviews forScalloped Corn
My Review
Average Rating
"My only change was using 3/4 cup plain bread crumbs. This was a delicious corn recipe to use! Thank you for sharing, Sandy Jenkins!"
"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!??"
"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."
"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!!"
"I made this for Easter and everyone LOVED it! It was so easy; I will definitely make it again"
"One word....dry"
"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!"
"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."
