Scalloped Corn

Robyn Bruce


Who doesn't love corn?!! I've been known to throw a cup full of shredded cheddar cheese in my mixture. So good! Yum!! Now I'm hungry. :-D


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1 lb
    bag frozen corn
  • 4 Tbsp
  • 1 small
    onion, chopped
  • 1/3 c
    chopped green pepper
  • 2 Tbsp
  • 1/4 tsp
  • 1/2 tsp
  • 1/4 tsp
    dry ground mustard
  • ·
    dash, ground black pepper
  • 3/4 c
  • 1 large
    egg, slightly beaten
  • 1/3 c
    fine dry cracker crumbs
  • 1 Tbsp
    butter, melted

How to Make Scalloped Corn


  1. Cook corn according to package directions. Drain the water out when done.
  2. Heat oven to 350 degrees.
  3. Melt 4 tablespoons butter in a saucepan over medium heat.

    Sauté onion and green pepper in butter for about 2 minutes, stirring occasionally, until onion is tender, then remove from heat.
  4. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute, then stir in corn and egg.
  5. Pour into an ungreased 1 quart casserole dish.
  6. Mix cracker crumbs and 1 tablespoon melted butter.
    Sprinkle over corn mixture.
  7. Bake uncovered for 30-35 minutes or until bubbly.

Printable Recipe Card

About Scalloped Corn

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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