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.
Ingredients
- ½ cup chopped red or green sweet pepper
- ½ cup chopped onion (1 medium)
- ⅓ 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
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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.
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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.
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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.