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Scalloped Corn II

Scalloped Corn II

Julie

Julie

An easy and creamy corn casserole

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine corn, crackers and egg. Mix and pour into small baking dish. Bake for 30 minutes. Season with salt and pepper to taste.
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Reviews

GWEN MARGARET ERICKSON
20

GWEN MARGARET ERICKSON

11/11/2003

this one is very plain. there are lots better ones here. Try the country corn bake...its very good and has flavor!

JimRiverLady
11

JimRiverLady

12/27/2008

This is the way my mother used to make scalloped corn. The only difference is we added 1 egg for each can of corn, 1/2 cup of half and half or mild, 1-2 tsp. of onion salt and pepper. It is delicious and my grown sons request the recipe to make it themselves.

missylyn
8

missylyn

10/7/2009

This is the exact recipe my mom had made for years! There are others on this site that are more "cake" like (my grandma made that kind for holiday dinners) but this one was a Sunday dinner veggie growing up. Always brings back memories of adding too much milk and no enough crackers and having runny corn (which my dad hated) or not enough milk and way too many crackers and having a dry, gluey mess! Thanks for the recipe - I hope to pass it on to my kids!

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