Scalloped Corn
Scalloped Corn is a classic side dish loaded with corn and a custard-like filling, perfect for holiday celebrations.
Equipment
- baking dish
Ingredients
- 3 eggs
- ⅓ cup half-and-half or milk
- 1 bag frozen corn (16-ounce), thawed & drained
- 1 can creamed corn (15-ounce)
- 1 tablespoon sugar optional
- ½ teaspoon salt or more to taste
- freshly ground black pepper
- 6 tablespoons unsalted butter, melted & cooled DIVIDED
- 1 ½ cups crushed saltine or butter cracker crumbs DIVIDED
Instructions
- With rack in center position, preheat oven to 350°F. Grease a 2.5-quart baking dish or spray with nonstick cooking spray.
- In a large bowl, whisk the eggs with the half-and-half, and then add the thawed corn, creamed corn, sugar, salt, and pepper. Mix together until well combined.
- Stir in half of the melted butter (3 tablespoons) and half of the cracker crumbs (¾ cup). Transfer the corn mixture to the prepared baking dish and smooth the top.
- In a small bowl, combine the remaining 3 tablespoons melted butter and ¾ cup cracker crumbs. Evenly sprinkle over the top of the corn mixture in the dish.
- Bake for 30 to 45 minutes or until the corn is bubbly and the top is golden brown; serve hot. Store any leftovers tightly covered in the fridge for up to 5 days.
Nutrition
Serving: 1servingCalories: 214kcal
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