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Scalloped Corn Casserole

Scalloped Corn Casserole

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Scalloped Corn Casserole is a simple to throw together side dish. Fresh corn, homemade cream corn and crushed crackers mixed with eggs, milk, salt and pepper baked into a fluffy, creamy and delicious casserole.
Course Side Dish
Cuisine American
Keyword casserole, corn, side dish, Thanksgiving
Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
Servings 8 servings
Calories 164
Author Laurie McNamara

Ingredients

  • 3 cups corn thawed if frozen, divided
  • 1/4 cup heavy cream divided
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup crushed cracker crumbs Ritz or Saltines
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat your oven to 350℉ (or 180℃).
  • Butter a 1.5 to 2-quart casserole dish.
  • In the bowl of a mini-food processor, pulse 1 cup of the [thawed] corn with the heavy cream until finely chopped and creamy.
  • In a bowl, beat together the eggs and milk. Add in the creamed corn, remaining [thawed, whole] corn kernels, cracker crumbs, salt and pepper.
  • Use a rubber spatula to combine.
  • Pour the corn casserole mixture into the prepared dish and slide it onto the middle rack of your preheated oven. Bake uncovered for 35 to 40 minutes or until set and the top is lightly golden.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 400mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg