A favorite among the family, this scalloped corn is a delectable creamed corn casserole in the country manner.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 1 (8×11-inch) casserole |
Ingredients
- 3 (15 ounce) cans cream-style corn
- 1 cup crushed saltine crackers, divided
- ½ cup butter, melted, divided
- 2 large eggs
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x11x2-inch casserole dish.
- Combine creamed corn, 1/2 cup cracker crumbs, 1/4 cup melted butter, and eggs in a large bowl; mix well. Pour mixture into the prepared dish.
- Mix remaining 1/2 cup cracker crumbs and remaining 1/4 cup melted butter with paprika and pepper in a small bowl. Sprinkle crumb topping over casserole.
- Bake in the preheated oven until topping browns slightly and filling bubbles along edges, 30 to 40 minutes.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 567 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe tastes like my Moms!
Yummie and cheesie
Good recipe, however I always use Ritz crackers, 1/2 C milk, 1/4 C melted butter. Also use 1 can Southwest Corn, 1 can creamed corn and another can of corn. Add whole diced sauteed onion, Mix in a 1/4 c grated parm and also sprinkle parm on top with more crackers….
Like Grandma Rude’s recipe, only she added 1/3c cream and no butter. Topped with parsley.
That’s how my family has made it for generations. Except we add a small can of oysters per 2 cans of cream corn. Very good!!!
Easy to make with this recipe. Almost as good as my Grandma B’s.
This is the recipe I GO by. But instead of using 3 cans of cream corn I use 1 and 2 cans whole corn not the sweet white and yellow,plus I dont add sugar. I double the crackers so I have enough to cover the top.
Just like my mom used to make, simple & delicious.
Was super fast and easy to make. My family loved it.
I don’t even need to make this. I can tell from the ingredients that there’s very little actual corn (canned creamed corn is usually scrapings off the cob after most kernels were removed for canned whole kernel corn & it’s quite thin/runny & it’s sugar water with starch). There’s also not enough added to bind. It’s NOT scalloped corn casserole.
I added cinnamon n shredded cheese, n used club crackers
This is my favorite recipe. I make it every Holiday. My DAUGHTER IN LAW is very picky and she just loves this dish My Mother used to make the same dish, so it is my go-to.
Just like my grandmother’s but she added diced bell pepper. Delicious.
I added some thyme.
Buttery especially with Ritz Crackers. Again_even my hungry and picky teenager eats this up. Try RECIPE with Broccoli. Let me know ..
Made this a quite a few times with this recipe. Used regular butter or a butter substitute and still comes out great. I do use just a bit more crackers on top to make it a little more crispy layer.
I’ve made this 3 years in a row now. Good base recipe, but honestly, add more crackers to it. I doubled the amount that needs to go into the corn. And to get the top to look like it does in the picture, you need to quadruple what it tells you to use.
I love this recipe. I use my own homemade cream corn, which is the extra special piece. If you want to try that go to the Cream Corn Like No Other recipe on this site. It makes this sign.
There is not enough crackers in this… watery and no flavor. In order for this to work you need at least 1 and a half pack of crushed crackers . Very disappointed as i grew up on scalloped corn.
I will make it again. I used Ritz crackers instead was my only difference. It was fabulous, just like my grandma’s.
yes, I put in a little bit of honey