Old-Fashioned Scalloped Corn90 Reviews
“Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.” - by Cali
Original recipe yields 10 servings
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- 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.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Amount Per Serving (10 total)
- 230 cal
- 11.6 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (90)Rate This Recipe
"I fixed this for Thanksgiving to take to my parents. My Grandma (85yo) has been wanting the recipe since then, She states this is the best she has had. She is from the country and I remember visiti..." See moreng when she made everything from scratch, her "canned" veggies etc.. were from a mason jar, butter was from a churn, ah to go back in time. Well, if she said it is the best, then it must be!!!!"
"My husband has been trying to get me to make Scalloped Corn for about the past 16 years but with all the varying versions I was always leery on picking the right one. I decided to surprise him this la..." See morest Thanksgiving using this recipe – I realize now that this dish needs about 15-20 minutes to ‘rest’ before serving. I got a second change at Thanksgiving dinner when my daughter and son-in-law came home to visit while on R&R from their tour in Iraq. This time I used 1 sleeve of cracker and ¼ cup butter in the corn mix and 1 sleeve of crackers and ½ cup butter on the top. A huge hit!! I was even asked to bring this as my passing dish for the Family Reunion ;o)"
"This recipe is a great alternative to regular corn, which I would eat every night if my husband allowed me! The only thing that I changed was that I used 1 can cream corn and 1 can regular corn (scal..." See moreed down the recipe). By adding regular corn, it had a "cornier" texture, as opposed to just creamy."
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