Old-Fashioned Scalloped Corn Casserole
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.
Servings: 12 Servings
Ingredients
- 16 ounces corn 3-4 cups
- 2 large eggs well beaten
- ½ teaspoon salt
- ¾ cup cracker crumbs
- 1 cup milk
Instructions
- Preheat oven to 350℉ and grease an 8-inch square casserole dish.
- Stir together the 16 ounces corn, 2 large eggs, and ½ teaspoon salt in a medium mixing bowl.
- Put half of the corn mixture in the bottom of prepared pan.
- Sprinkle half of the ¾ cup cracker crumbs over the corn
- Repeat layers and pour 1 cup 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 crackers 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. Sharp cheddar cheese would be great too. Add about a cup in the middle for a cheesy casserole.
Nutrition
Serving: 1Serving | Calories: 77kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 148mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.5mg
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