Scalloped Corn

Scalloped Corn is a simple, classic side dish loaded with corn and a custard-like filling.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine American

Servings servings

Calories 214 kcal

Equipment

2.5-quart baking dish

Ingredients

3 eggs
⅓ cup half-and-half or milk
1 (16-ounce) bag frozen corn, thawed & drained
1 (15-ounce) can creamed corn
1 tablespoon sugar optional
½ teaspoon salt or more to taste
Freshly ground black pepper
6 tablespoons unsalted butter, melted & cooled DIVIDED
1 ½ cups crushed saltine or butter cracker crumbs DIVIDED

Instructions

With rack in center position, preheat oven to 350°F. Grease a 2.5-quart baking dish or spray with nonstick cooking spray.
In a large bowl, whisk the eggs with the half-and-half, and then add the thawed corn, creamed corn, sugar, salt, and pepper. Mix together until well combined.
Stir in half of the melted butter (3 tablespoons) and half of the cracker crumbs (¾ cup). Transfer the corn mixture to the prepared baking dish and smooth the top.
In a small bowl, combine the remaining 3 tablespoons melted butter and ¾ cup cracker crumbs. Evenly sprinkle over the top of the corn mixture in the dish.
Bake for 30 to 45 minutes or until the corn is bubbly and the top is golden brown; serve hot. Store any leftovers tightly covered in the fridge for up to 5 days.

Notes

3 cups of fresh, roasted corn may be used in place of the frozen corn. Gluten-free crackers may be substituted to make this recipe GF.

Nutrition

Serving: 1servingCalories: 214kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 429mgPotassium: 238mgFiber: 2gSugar: 3gVitamin A: 343IUVitamin C: 5mgCalcium: 23mgIron: 1mg

Keyword Comfort Food, corn, holiday side, Scalloped Corn, Side Dish, vegetable dish