Scalloped Corn Casserole
User Reviews
5
Scalloped Corn Casserole
Description
This Scalloped Corn Casserole begins by whisking eggs and half-and-half until smooth, then mixing in sugar, salt, fresh or thawed corn kernels, crushed crackers, and shredded white cheddar cheese. The mixture is spread into a greased baking dish and baked until the edges just set.
After partially baking the base, a topping of melted butter combined with remaining crushed crackers and cheese is sprinkled over the casserole. It returns to the oven to brown and crisp, offering contrasting textures between the soft, creamy corn custard and a golden, crunchy topping. A sprinkling of chopped parsley adds color and a subtle herbal note at serving.
This dish makes a satisfying side that highlights the sweetness of corn and a savory cheesy flavor, suitable alongside roasted meats or holiday meals.
Use fresh or thawed corn rather than canned for best texture. It's important to drain watery corn well before using. Parsley or other fresh herbs like thyme, chives, or basil can be used for garnish to enhance flavor and appearance.
Ingredients
- 3 egg
- 1 cup half and half
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 5 cups corn kernels fresh, or thawed from frozen
- 1 1/2 cups crackers such as Ritz, coarsely crushed, buttery
- 1 1/2 cups White Cheddar Cheese shredded
- 4 tablespoons butter melted
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Place the eggs and half and half in a large bowl. Whisk until smooth.
- Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined.
- Spread the corn mixture into the prepared dish.
- Bake for 30-35 minutes or until edges of the casserole are just set.
- Mix together the butter and the remaining 1 cup of crushed crackers.
- Sprinkle the remaining 1/2 cup of cheese and buttered crackers over the corn mixture.
- Bake for an additional 20-25 minutes or until casserole is browned and set. Sprinkle with parsley. Let sit for 5 minutes, then serve.
Notes
- Select fresh or thawed frozen corn; avoid canned corn for better texture.
- If corn releases water, drain it in a colander before adding to the casserole.
- Top the casserole with parsley or substitute herbs such as fresh thyme, chives, or basil for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 87mg | 29% |
| Sodium | 638mg | 27% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 173mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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