Scalloped Sweet Corn Casserole Recipe

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Scalloped Sweet Corn Casserole Recipe
Scalloped Sweet Corn Casserole Recipe photo by Taste of Home
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Scalloped Sweet Corn Casserole Recipe

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4.5 4 4
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This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 4 teaspoons cornstarch
  • 2/3 cup water
  • 1/4 cup butter, cubed
  • 3 cups fresh or frozen corn
  • 1 can (5 ounces) evaporated milk
  • 3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
  • 1/2 teaspoon plus 3/4 teaspoon salt, divided
  • 3 large eggs
  • 3/4 cup 2% milk
  • 1/4 teaspoon pepper
  • 3 cups cubed bread
  • 1 small onion, chopped
  • 1 cup Rice Krispies, slightly crushed
  • 3 tablespoons butter, melted

Directions

Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly.
In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish.
Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown.
Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 8 servings.
Originally published as Scalloped Sweet Corn Casserole in Taste of Home November 2014, p46

Nutritional Facts

2/3 cup: 258 calories, 15g fat (8g saturated fat), 104mg cholesterol, 604mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 8g protein.

  • 4 teaspoons cornstarch
  • 2/3 cup water
  • 1/4 cup butter, cubed
  • 3 cups fresh or frozen corn
  • 1 can (5 ounces) evaporated milk
  • 3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
  • 1/2 teaspoon plus 3/4 teaspoon salt, divided
  • 3 large eggs
  • 3/4 cup 2% milk
  • 1/4 teaspoon pepper
  • 3 cups cubed bread
  • 1 small onion, chopped
  • 1 cup Rice Krispies, slightly crushed
  • 3 tablespoons butter, melted
  1. Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly.
  2. In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish.
  3. Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown.
    Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Scalloped Sweet Corn Casserole in Taste of Home November 2014, p46

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MississippiGirl User ID: 2561077 252150
Reviewed Aug. 2, 2016

"I followed the directions exactly. We did not like the bread in this dish. It was not real tasty. I have used Southern Living's Tee's Corn Pudding for years but thought I would try this. Very disappointing!"

MY REVIEW
grandmascooking22 User ID: 5357761 215234
Reviewed Dec. 18, 2014

"FYI...1 small onion is about 4 oz or 1/2 cup. I go easy on the onion and like just enough to lend flavor! ....thanks for trying my recipe. I enjoy reading comments so please submit a review!"

MY REVIEW
cossfam User ID: 993077 214464
Reviewed Dec. 10, 2014

"This was easy to prepare, just a few ingredients and very tasty. Corn casserole is a staple in the Midwest but our West Coast dinner guests had never tasted it before."

MY REVIEW
Orbs User ID: 7287623 213232
Reviewed Nov. 17, 2014

"I cut the recipe in thirds and baked the corn casserole in two ramekins. I used 2% milk in place of evaporated milk because I didn't have any on hand. I served it with egg noodles and BBQ veggie chicken strips. Delicious. Thank you, Lonnie, for sharing your family recipe."

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