My mother's Escalloped Corn

My Mother's Escalloped Corn

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Diana Perry


This was a must have in our house growing up with many different meals. It showed up with meatloaf, pork chops, Salisbury steak and patties my mom used to make with ground beef that she covered with condensed tomato soup. We all loved it, and my sisters and I still make it when we don't have time for more complicated corn puddings or souffles.


★★★★★ 1 vote

6 to 8
15 Min
30 Min


  • 12 oz
    canned whole kernel corn, draned.
  • 1 can(s)
    cream style corn
  • 1 tsp
    salt (optional)
  • 1/2 tsp
    white pepper
  • 2 Tbsp
  • 2 Tbsp
  • 1 c
  • 1 c
    crushed soda crackers

How to Make My mother's Escalloped Corn


  1. Mix corn with the salt (if using), pepper and sugar.
  2. Melt butter over low heat; whisk in the flour; cook flour and butter over the heat for a few minutes, but do not let it start to turn brown.
  3. Slowly whisk in the milk (my mother would warm the milk first, but I've never done that). Whisk constantly until the sauce thickens. Add sauce to the corn mixture.
  4. Put 1/2 of corn into greased casserole; cover with 1/2 of crumbs; repeat corn and crumb layers.
  5. Bake in 350 degree oven til center is bubbly, and crumbs are lightly browned, about 25 to 30 minutes.

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