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


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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

How to Make Scalloped Corn


  • 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.

Printable Recipe Card

About Scalloped Corn

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

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