Scalloped Corn Casserole

Scalloped Corn Casserole is an incredible side dish that's simple to throw together. Fresh corn, a super simple homemade creamed corn and crushed crackers mixed with eggs, milk, salt and pepper bake into a fluffy, creamy and delicious casserole. Serves 6 to 8.

Course Side Dish

Cuisine American

Keyword casserole, corn, side dish, Thanksgiving, vegetarian

Prep Time 10

Cook Time 40

Additional Time 10

Total Time 1

Servings servings

Calories 169

Author Laurie McNamara

Equipment

KitchenAid Cordless 5-cup Food Chopper

Ingredients

1/2 tablespoon butter for greasing baking dish
3 cups (frozen) sweet corn thawed
1/4 cup heavy cream
3 large eggs room temperature
1 cup whole milk
1 cup crushed cracker crumbs I like Ritz but Saltines work too
1 teaspoon kosher salt
1/4 teaspoon black pepper
fresh chives snipped, for garnish

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃).
Grease a 1.5 too 2-quart baking dish with butter.
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 mixing bowl, add the eggs and milk and whisk to combine. To that, 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.
Let cool slightly and sprinkle with snipped chives before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition