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Katy's Scalloped Corn

Katy's Scalloped Corn


This simple recipe came about "by necessity." I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9 inch casserole dish.
  2. In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
  3. In a medium size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
  4. Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.
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Buffy Ehlers Whitney

The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency, good flavor and no watery separation.


This is my fav version of scalloped corn. I added an additional can of corn to the recipe and about 1/4 to a 1/2 cup of heavy cream to keep it really moist and creamy. It was excellet. So many holiday memories are in this dish.


I don't like 'conventional' scalloped corn. Your recipe was exactly what I was looking for! The only thing I did differently was adding some cajun seasoning...but, only because it went with the rest of the meal I was turned out great!! Thanks!