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Scalloped Corn

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 left the table, my father, sister, brothers and I would have almost scraped it clean. —Sandy Jenkins, Elkhorn, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 55 min.
  • Makes
    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

  • 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 in the center comes out clean.



Test Kitchen Tips
  • Using fresh corn? Place the cob in the center of a bundt or angel food cake pan. Then slice off the kernels with a sharp knife. The pan will catch all the kernels—no mess!
  • Learn how to pick the best fresh corn.
  • Nutrition Facts
    1/2 cup: 236 calories, 11g fat (5g saturated fat), 112mg cholesterol, 296mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 9g protein.

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