Crispy Corn

Crispy Corn

Hockeymom214 0

"Kids and grown-ups alike will love this take on scalloped corn. Sure to become a favorite at your family get-togethers!"

Ingredients 1 h 10 m {{adjustedServings}} servings 98 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
  3. Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.
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Reviews 8

  1. 9 Ratings


This was O.K. The recipe called for 1 tsp of salt, I thought this was way to much, tasted very salty. Would cut that back to half if I make again. Everyone ate it, no one raved though. Maybe made with a can of mexican corn it might have more flavor.


This was wonderful...I wasn't sure how the bread would play in this dish. But I went forth and followed it to a T. I did use day old french bread I had on hand, sliced and cubed it up. Everything else I followed. It baked and smelled quite nice. My husband loves corn but doesn't like cream style corn. Was even surprised after he promised to try it. He enjoyed this very much. The rice cereal was a total plus in my book. I might use the idea of butter rice cereal on a few recipes in place of corn flakes. Will make again. Thank you.


was not a favorite