Scalloped Corn

This recipe for scalloped corn was stolen from Better Homes & Garden: New Cookbook. I was looking for a fancier vegetable dish that I could prep early and bake when ready. Cooked onions and carrots are mixed with two types of corn with a creamy sauce and crushed crackers. It is easy to prepare and a great vegetable side dish.

Did you know? To prepare a food as “scalloped” means to layer slices of it with cream or creamy sauce in a casserole. Scalloped foods are often topped with bread or cracker crumbs before being baked.¹ (see more trivia in the Trivia tab)

In a small saucepan combine ½ cup chopped onion, ⅓ cup shredded carrot and ¼ cup water.

Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or till vegetables are crisp-tender. Drain well, pressing out excess liquid.

Meanwhile in a large mixing bowl stir together 14 ¾ or 16 oz can cream-style corn and 8 ¾ oz can whole kernel corn, drained.

Add in 1 cup milk, 1 cup coarsely crushed crackers, ¾ cup of shredded cheddar cheese and 2 slightly beaten eggs.

Stir to combine.

Stir in cooked vegetables.

Again stir to combine.

Transfer mixture to a sprayed 9×13 baking dish.

Bake uncovered in a 325 F oven for 40 to 45 minutes or till center is set. Sprinkle with the ¼ cup shredded cheddar cheese.

Let stand 10 minutes before serving.

Scalloped Corn

A filling vegetable side dish. Shredded carrots and onions are mixed with two types of corn and a creamy sauce with cracker crumbs combine in a casserole dish. Baked then topped with cheese, you get a flavorful corn casserole.

Course Side Dish, Vegetable
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Recipe Thief

Ingredients

  • ½ cup chopped red or green sweet pepper
  • ½ cup chopped onion (1 medium)
  • cup shredded carrot
  • ¼ cup water
  • 14 ¾ or 16 oz can cream-style corn
  • 8 ¾ oz can whole kernel corn, drained
  • 1 cup milk
  • 1 cup coarsely crushed saltine crackers (about 20 crackers)
  • ¾ cup shredded cheddar cheese (3 oz)
  • 2 slightly beaten eggs
  • ¼ cup shredded cheddar cheese (1 oz)

Instructions

  1. Grease 2 quart square baking dish, set aside. In a small saucepan combine red or green sweet pepper, onion, carrot and water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or till vegetables are crisp-tender. Drain well, pressing out excess liquid.
  2. Meanwhile in a large mixing bowl stir together the cream-style corn, whole kernel corn, milk, crushed crackers, the ¾ cup of shredded cheddar cheese and eggs. Stir in cooked vegetables. Transfer mixture to the prepared baking dish.
  3. Bake uncovered in a 325 F oven for 40 to 45 minutes or till center is set. Sprinkle with the ¼ cup shredded cheddar cheese. Let stand 10 minutes before serving.

Recipe Notes

I use a 9x13 pan, I was worried the 2 quart pan would be too full. The mixture was almost soupy, I worried I might spill if the pan was too full. It cooked well in the 9x13 pan. A larger can of whole kernel corn can be used if that’s what you have on hand instead of an 8 ¾ oz can. Frozen whole kernel corn that has been thawed can also be used. You can also cook at 350 F if you need to. I was cooking something else that needed to have the oven at 350, so I put the scalloped corn and checked it after 30 min, the center was set so I put the ¼ cup of cheese on top and put it back in the oven for 5 minutes to melt the cheese. It came out great.