Old-Fashioned Scalloped Corn

Old-Fashioned Scalloped Corn

25

"Delicious country-style creamed corn casserole, a family favorite!"

Ingredients

50 m servings 230 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  2. In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  3. In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Reviews

25
  1. 29 Ratings

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Most helpful

Delicious! The best scalloped corn I've ever made. I used 2 cans of creamed corn and 1 can of whole corn. I made this for Christmas dinner and everyone loved it! I used crushed Ritz crackers in...

Most helpful critical

It's not much different than opening three cans of creamed corn and putting it in a pot on the stove and heating it up, and it's not worth the extra effort.

Delicious! The best scalloped corn I've ever made. I used 2 cans of creamed corn and 1 can of whole corn. I made this for Christmas dinner and everyone loved it! I used crushed Ritz crackers in...

By using only 2 cans creamed corn with 1 can regular corn and substituting saltine crackers for buttery club crackers our family just loved it!

I made this for Christmas dinner, and everyone liked it very much. I made it with 2 cans of cream corn, and 1 can of whole corn, and I added a pinch of sugar. I think maybe next time I might t...

Comfort food night(or also known as broke-as-heck and using what's in the cupboards). I cut this back by half. Instead of using half a can of creamed corn, I used two full cans. I threw in some ...

This is an old, family recipe. I have been eating this for Thanksgiving since I was a baby! While it is not fancy or in any way wow-inducing compared to some of the recipes on this site, it is...

As usual I made this exactly by the directions the first time and it was very good. the second time I tweaked it a bit by adding a little sour cream, salt and more black pepper. After that noo...

I revised this recipe somewhat by adding 1/3 cup fat-free sour cream; reduced the cream-style corn to 2 cans; substituted Pepperidge Farms Herbed Cornbread Stuffing for the saltines. Any ...

JUST LIKE MY GRANDMA USED TO MAKE! I made this for Christmas dinner to go with my ham and it got rave reviews. The only thing I changed was I used Ritz crackers instead of saltines which I think...

It's not much different than opening three cans of creamed corn and putting it in a pot on the stove and heating it up, and it's not worth the extra effort.