scalloped corn
This quick and easy scalloped corn is comfort food at its best, with a creamy base seasoned with paprika and a pinch of nutmeg, and a savory, buttery cracker-crumb topping. This savory side dish is elegant enough for company yet easy enough for a weeknight meal.
prep time
10 Min
cook time
35 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 can cream style corn (15 oz)
- 2 cans whole kernel corn, drained (15 oz each)
- 1 1/2 - sleeves Ritz crackers, crushed
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- 1/3 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 pinch ground cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
How To Make scalloped corn
-
Step 1Preheat oven to 350 degrees F. Grease a 7×11-inch baking dish.
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Step 2Stir the cream-style corn, corn, 1/2 cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl.
-
Step 3Spoon the mixture into the prepared casserole dish.
-
Step 4Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn.
-
Step 5Bake for 35-40 minutes or until golden brown and set. The center will be set and not jiggly. The internal temperature should be 160-165 degrees.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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