Scalloped Corn is a classic casserole filled with creamy corn, topped with crushed butter crackers. A simple side dish for the holidays or a weeknight meal.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 servings
- 3 large eggs
- 1 cup half and half
- 1 ½ cups crushed crackers crumbs like Ritz or Saltines, divided
- 3 15- ounce cans whole kernel corn drained (or 4 1/2 cups frozen, thawed)
- 3 tablespoons butter melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon sugar
- Freshly minced parsley for garnish if desired
Preheat oven to 325 degrees. Spray a 1 ½ quart casserole dish with nonstick cooking spray and set aside.
In a large bowl, whisk together eggs and half and half, melted butter, sugar, onion powder, salt and pepper until well combined. Stir in corn and ½ cup of cracker crumbs
Pour into prepared casserole dish and spread evenly. Top evenly with remaining cracker crumbs.
Bake in preheated oven for 45-50 minutes or until the top is golden and the center is set. For more browning, flip on the broiler for a few minutes.
Let rest for about 5 minutes before serving. Garnish with fresh minced parsley.
Calories: 279kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 466mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg