Scalloped Corn
Enjoy the classic flavor of Scalloped Corn, a creamy casserole perfect for holidays and weeknight dinners alike.
Servings: 8 people
Calories: 300kcal
Ingredients
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 3 large eggs, beaten
- 1 ½ cups (78 g) crushed Ritz crackers, divided
- ½ cup (1 stick / 113 g) unsalted butter, melted, divided
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- parsley, chopped for garnish
Instructions
- Preheat the oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine cream-style corn, drained corn kernels, beaten eggs, ¾ cup of the crushed crackers, and half of the melted butter. Stir until fully combined.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, combine the remaining ¾ cup crushed crackers, remaining melted butter, paprika, salt, and pepper. Stir until the mixture is evenly moistened and the crackers are coated with butter.
- Sprinkle the seasoned cracker topping evenly over the corn mixture in the baking dish.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let rest for 5 to 10 minutes before garnishing with parsley and serving.
Nutrition
Serving: 1portion | Calories: 300kcal