Scalloped Corn

Kelly Lollman


This is a recipe that I came up with for the holidays, because this was one of my favorite dishes that my grandmother made for Thanksgiving, Christmas and Easter dinners. I never got her recipe, so I came up with one through trial and error. My Dad loves this!

★★★★★ 1 vote
30 Min
30 Min


2 can(s)
creamed corn
2 can(s)
yellow or white corn
1 small
green pepper, chopped
1 small
red pepper, chopped
1 small
onion, chopped
4 slice
bacon, cooked and crumbled
1 Tbsp
1/2 tsp
1/4 tsp
ground mustard
1/4 tsp
paprika, sweet mild
1/8 tsp
ground black pepper


1 pkg
crushed keebler townhouse crackers
1 stick
butter, melted


1Preheat the oven to 350 degrees.

Chop the peppers and onions.

Crush the sleeve of crackers into small pieces.
2In a 10" skillet over medium heat, cook the bacon until done, set aside on a paper towel to drain. Saute the peppers and onions until tender - drain. Crumble the cooled bacon into medium sized bits.
3In a medium sized bowl, mix the corn, pepper and onion, crumbled bacon, flour and spices. Spread mixture in a 13"x9"x2" baking dish.
4In a small saucepan, melt the stick of butter and then add the crushed crackers, stirring until well coated. Spread the crackers evenly over top of the corn mixture.
5Place the covered dish in the oven and bake for 20 minutes, then uncover and bake for an additional 10-12 minutes, or until the cracker topping is golden brown.

About this Recipe

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