Scalloped Corn
Scalloped Corn is a simple, classic side dish loaded with corn, a custard-like filling, and a topping of buttery crackers, perfect for holiday celebrations.
Equipment
- 2.5-quart baking dish
Ingredients
- 3 large eggs
- ⅓ cup half-and-half or milk
- 1 bag (16-ounce) frozen corn thawed & drained
- 1 can (15-ounce) creamed corn
- 1 tablespoon sugar optional
- ½ teaspoon salt or more to taste
- 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. While canned whole kernel corn can be used, it is not preferred due to added sodium. Panko breadcrumbs may be substituted for the crushed crackers. Gluten-free options are available using appropriate crackers or breadcrumbs.
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
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