Scalloped Corn
User Reviews
5
Scalloped Corn
Description
The Scalloped Corn recipe blends drained whole kernel corn with creamed corn, blended with beaten eggs, cheddar cheese, evaporated milk, and melted butter. Crushed saltine or buttery crackers are stirred in to add a tender body and subtle flavor. The mixture is poured into a casserole dish and topped with more crackers, cheddar, and butter for a golden crust after baking.
Baked at 375°F for 45 minutes, the dish sets into a smooth, custard-like filling that is soft yet holds its shape. The cheddar cheese contributes a mild sharpness complementing the natural sweetness of the corn. The cracker topping caramelizes slightly with the butter and cheese for a crisp finish that contrasts the creamy interior.
This side dish pairs well with roasted or grilled meats and adds a comforting, mildly spiced note to meals. It works well for family dinners and gatherings requiring simple, satisfying vegetable casseroles.
Leftovers can be refrigerated in an airtight container for up to three days. Uncooked portions without topping can be frozen for up to three months and baked fresh when ready, preserving convenience. Adding extra milk can adjust the moisture level for desired creaminess before baking.
Ingredients
- 2 egg beaten
- 15 ounces corn drained, canned
- 15 ounces creamed corn
- 1 ¼ cups crackers saltines or buttery crackers, crushed
- 1 cup cheddar cheese shredded
- 5 ounces evaporated milk or light cream, more if needed
- ¼ cup butter melted, unsalted, brand Challenge
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- ½ cup crackers crushed
- ½ cup cheddar cheese shredded
- 3 tablespoons butter melted, unsalted, brand Challenge
Instructions
- Preheat oven to 375°F.
- In an oven-safe dish, beat eggs and add both cans of corn.
- Crumble the crackers into corn mixture, add milk, cheese, Challenge Butter, salt, & pepper.
- Stir to combine all ingredients, if it seems a little dry add some more milk.
Topping
- Combine the crackers and butter together and crumble over top of the corn. Top with remaining cheese.
- Bake in 375°F oven for 45 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, scoop uncooked mixture (without topping) into a large zippered bag and freeze up to 3 months; thaw and add topping before baking.
- If the corn mixture feels dry before baking, add additional evaporated milk or light cream to achieve desired creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1048mg | 44% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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