Scalloped Confetti Corn

Scalloped Confetti Corn

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Try this great comfort food side dish with your favorite meat.


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15 Min
1 Hr


  • 1
    egg, beaten
  • 1 c
    skim milk (or your choice)
  • 1 c
    saltine crackers, coarsely crushed (about 22 2-inch square crackers), divided
  • 1/4 tsp
  • 1/8 tsp
  • 1 can(s)
    16.5 oz. can cream-style corn
  • 1/4 c
    onion, chopped fine
  • 1 jar(s)
    2-oz. jar diced pimento, drained
  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
    fresh parsley, chopped

How to Make Scalloped Confetti Corn


  1. Heat oven to 350 degrees. Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in a medium bowl. Stir in corn, onion and pimento. Pour into an ungreased 1-qt casserole dish.
  2. Combine remaining 1/3 cup cracker crumbs with oil in a small bowl. Toss to coat. Sprinkle over corn mixture.
  3. Bake at 350 degrees for 1 hour or until a knife inserted in center comes out clean. DO NOT OVERBAKE. Sprinkle with parsley. Let stand 5-10 minutes before serving.

Printable Recipe Card

About Scalloped Confetti Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat
Other Tags: Quick & Easy Healthy

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