This vintage recipe is a hearty filling side dish that was a staple at many family dinners of my childhood and those of the generations before me. Great-grandma's scalloped corn is a perfect side to so many dinner entrees.
Preheat oven to 350℉ and grease an 8-inch square pan.
In a medium mixing bowl, combine corn, eggs and salt.
Put half of the corn mixture in the bottom of prepared pan.
Place half of the cracker crumbs on the corn
Repeat layers and pour milk over the casserole
Bake for 30-35 minutes or until set.
Notes
Use whatever crackers you have on hand. We tend to make it with either Ritz or Saltine crackers, but most standard crackers will work. This recipe works well with fresh corn, defrosted frozen corn, or drained cans of corn. Use whatever you have on hand or like best. Grandma likes to add some grated onion, but don't tell grandpa... he hates onions!Try adding some cheese to the mix if you would like. We love parmesan with corn. Cheddar would be great too. Add about a cup in the middle for a cheesy casserole.