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Scalloped Corn
This old-fashioned Scalloped Corn is creamy and lightly sweet, with two kinds of corn under a golden, buttery Ritz cracker topping.
Ingredients
- 2 (15-ounce) cans cream-style corn
- 1 (15-ounce) can whole kernel corn drained
- 2 large eggs
- 2 cups crushed Ritz crackers divided
- ½ cup butter melted, divided
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Heat the oven to 350°F. Butter a 2-quart baking dish.
- In a large bowl, whisk the eggs, sugar, salt, garlic powder, onion powder and black pepper until smooth. Stir in the cream-style corn, the drained whole kernel corn, half of the crushed crackers and half of the melted butter. Pour into the baking dish and spread it evenly.
- In a small bowl, stir together the rest of the crushed crackers, the rest of the melted butter and the paprika. Sprinkle it evenly over the corn.
- Bake for 45 minutes, until the top is golden brown, the edges bubble and the center no longer jiggles (160°F on an instant-read thermometer).
- Let it rest for 10 minutes before serving so it can set up.
Notes
Drain the corn: Drain the whole kernel corn well. Extra liquid is the main reason scalloped corn turns out runny.
Pan size: A 9x13 pan works too. The corn layer will be thinner, so start checking it at about 35 minutes. If you double the recipe, bake it in a 9x13 pan and start checking it about 10 minutes later than usual, until the center no longer jiggles.
Make ahead: Mix the corn layer, spread it in the dish, cover and refrigerate for up to 1 day. Add the topping right before baking and allow a few extra minutes in the oven.
Storage: Refrigerate leftovers in an airtight container and use them within 3 to 4 days, or freeze the baked dish for up to 3 months.
Nutrition
Serving: 1 | Calories: 240kcal | Carbohydrates: 27.6g | Protein: 4.3g | Fat: 13.7g | Saturated Fat: 6.9g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 575mg | Fiber: 1.4g | Sugar: 4.6g
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