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Scalloped Corn Recipes

Category Vegetables
Scalloped Corn
Whether you have fresh, frozen or canned corn there are delicious scalloped corn recipes. This page contains scalloped corn recipes.
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By 3 found this helpful
September 4, 2012
One of my favorite corn recipes!

Ingredients:

  • 2 cups cream or regular kernel corn
  • 1 cup rolled crackers crumbs
  • 1/2 cup chopped celery
  • 1/4 cup chopped onions
  • 2/3 cup cheese, shredded
  • 1 tsp. salt
  • 1/4 tsp. paprika
  • 2 beaten eggs
  • 1 1/2 cup milk
  • 2 Tbsp. melted butter

Directions:

Mix ingredients and pour into buttered casserole. Bake 1 hour at 350 degrees F.

Servings: 8-10
Prep Time: 15 Minutes
Cooking Time: 60 Minutes

By Robin from Washington, IA

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By 1 found this helpful
August 24, 2010

Ingredients:

  • 2 cups frozen corn or 2 cup caned corn (do not drain)
  • 2 beaten eggs
  • 1/2 tsp. salt
  • 1 tsp. grated onion (opt.)
  • 1/2 cup cracker crumbs
  • 2 Tbsp. butter or margarine
  • 1 cup milk
  • Velveeta cheese

Directions:

  1. Combine corn, eggs, salt, onion, cracker crumbs and milk.
  2. Pour into well buttered casserole dish.
  3. Dot with butter.
  4. Arrange triangles of cheese on top as desired.
  5. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Comment Was this helpful? 1

By 2 found this helpful
April 9, 2010

Ingredients:

  • 2 cups cooked or canned corn
  • 1 cup milk
  • 1/2 tsp. salt
  • dash pepper
  • 2 eggs
  • 3 Tbsp. melted butter
  • 2/3 cup cracker or bread crumbs
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Directions:

Place corn in greased casserole. Cover with crumbs. Beat eggs, add milk, seasoning and butter. Pour over corn. Bake at 350 degrees F for 40 minutes.

By Robin from Washington, IA

Comment Was this helpful? 2

By 0 found this helpful
April 4, 2012
My husband's grandma used to make this for all family get-togethers. Very tasty and not expensive to make.

Ingredients:

  • 2 cups cream corn
  • 1 cup milk
  • 1 egg, well beaten
  • 1 cup cracker crumbs
  • 1/4 cup onion, finely chopped
  • 3/4 tsp. salt
  • 1/2 cup buttered cracker crumbs for topping

Directions:

Heat corn and milk; stir in egg and rest of ingredients and dash of pepper. Mix well. Pour into greased baking dish. Top with buttered crumbs. Bake at 350 degrees F for 20 minutes.

Servings: 6
Prep Time: 15-20 Minutes
Cooking Time: 20 Minutes

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By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
April 4, 2012
My husband's grandma used to make this for all family get-togethers. Very tasty and not expensive to make.

Ingredients:

  • 2 cups cream corn
  • 1 cup milk
  • 1 egg, well beaten
  • 1 cup cracker crumbs
  • 1/4 cup onion, finely chopped
  • 3/4 tsp. salt
  • 1/2 cup buttered cracker crumbs for topping

Directions:

Heat corn and milk. Stir in egg and rest of ingredients and dash of pepper. Mix well. Pour into greased baking dish. Top with buttered crumbs. Bake at 350 degrees F for 20 minutes.

Servings: 6
Prep Time: 15-20 Minutes
Cooking Time: 20 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
August 10, 2011

One of my favorites!

Comment Was this helpful? Yes
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Questions

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October 14, 20100 found this helpful

In the 70s I had a wonderful scalloped corn recipe, but it may not have been called "scalloped corn". I remember all the ingredients, but not the amount of crackers. I'm positive it had no milk, bread, or cheese in it. If anyone has this recipe, please tell me the amount of crackers to use.

There is no time to experiment because I'd like to serve it to guests on Thanksgiving. I have spent many hours online looking for the recipe, with no luck.

Ingredients:

Directions: Preheat oven to 350 degrees F. Saute green pepper and onion in the butter until tender. Stir in the corn and eggs, then the crackers. Pour into a greased 8-in. square baking dish. Bake, uncovered 25-30 minutes.

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By Fortunately

Answer Was this helpful? Yes
October 14, 20100 found this helpful

There's a fabulous scalloped corn recipe here; also have you checked all the creamed corn casserole dishes?

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October 16, 20100 found this helpful

That sounds right to me. I used to make that and lost the recipe. I think there was just one egg and I baked it in a loaf pan.

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October 16, 20100 found this helpful

Escalloped Corn Casserole

1/2 cup chopped green pepper (I use the red bell pepper)

1/2 cup chopped onion ( I use scallions...white and green parts)

4 -6 TBS butter

1 can cream-style corn

1 can whole kernel corn, drained ( I don't drain)

2 eggs (beaten)

3 cups crushed saltine crackers (or Ritz crackers)

(save about half a cup of crushed crackers to sprinkle over the top before baking.

Directions:

Preheat oven to 350 degrees F.

Saute green pepper and onion in the butter until tender. Stir in the corn and eggs, then all but about 1/2 cup of the crackers. Pour into a buttered 8-in. square baking dish or a buttered casserole dish. Sprinkle on the rest of the crackers.

Bake, uncovered 25-30 minutes.

Hope this is the one you're looking for.

Pookarina

Reply Was this helpful? Yes
October 16, 20100 found this helpful

My recipe calls for 1 c cracker crumbs, 2 reg corn, onion & celery chopped, 2 eggs, 2 T melted butter and 1 1/2 c milk and 2/3 C shredded. Another corn casserole recipe is with Jiffy muffin mix, 1 1/4 c milk, 1/2 c oil, chopped green pepper, 2 eggs and 1-1 1/2 c shredded longhorn cheese, 1 reg corn and 1 cream style corn. Both have salt & pepper of course. The 1st is the older recipe.

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October 16, 20100 found this helpful

Here's a recipe I found at the Allrecipes.com website: You could add green peppers to it. Hope this helps.

SCALLOPED CORN

Ingredients

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can creamed corn

2 eggs, beaten

1 cup milk

75 buttery round crackers, crushed fine

1/2 cup chopped green onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.

2. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well. 3. Pour mixture into prepared casserole dish.

4. Bake at 350 degrees F (175 degrees C) for 50 minutes.

http://allrecip  -iii/Detail.aspx

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October 17, 20100 found this helpful

My mother always made scalloped corn for Thanksgiving and I lost the recipe for it (I think it was from her betty crocker cookbook from the late 40s early 50s) I found this recipe at Betty Crocker online that is very similar to what she did. What was different about hers is that she never used "creamed corn" but only corn frozen from our garden.

Classic Baked Corn Pudding

16 servings

½ cup butter

1 small onion, chopped (1/4 cup)

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

4 cups fat-free milk

6 eggs, slightly beaten

2 cups shredded 75% reduced fat Cheddar cheese

2 12ounces bags frozen corn steamers

½ cup chopped fresh parsley

¾ cup plain bread crumbs

3 tablespoon butter, melted

Preheat oven to 350°F. Spray 13X9-inch glass baking dish or 3-quart casserole dish with cooking spray.

In 4-quart Dutch oven, melt ½ cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Serving size ½ cup

Source: Betty Crocker online

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November 28, 20130 found this helpful

This is the correct one, below. Trust me. I know because I make it every year, and actually have the 1970's version of the Betty Crocker Cookbook right in front of me.

Scalloped Corn

4 ears fresh corn*

1 small onion, chopped (about 1/4 cup)

1/2 small green pepper, chopped

2 tablespoons margarine or butter

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon dry mustard

Dash of pepper

3/4 cup milk

1 egg, slightly beaten

1/3 cup cracker crumbs

1 tablespoon margarine or butter, melted

Prepare and cook corn as directed on page 176. Cut enough kernels from corn to measure 2 cups.

Cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole.

Mix crumbs and 1 tablespoon melted margarine; sprinkle over corn. Cook uncovered in 350-degree oven until bubbly, 30 to 35 minutes. 4 servings.

*1 package (10 ounces) frozen whole kernel corn, cooked and drained, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.

Cheese Scalloped Corn: Fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.

============================

I'll interject some of my own notes here:

1) I always double the recipe. And I always nearly double (or at least 50% increase) the crumb topping. The topping is the best part.

I always use Ritz crackers - plain is great, used it for years, but there are now other flavors out, like Low Salt, Onion, Garlic, Honey Wheat, Vegetable, etc., so if you prefer (or only have) one of those on hand, it's likely going to still be great. I've used Keebler Club (very light colored) crackers for other recipes, which I add to melted butter, but the Ritz seems to be superior in taste and color, so I highly recommend them.

BTW, I strongly suggest you melt the butter for the crumbs in a bowl in the microwave for 30 seconds, then when it's melted/warmed, dump in the crumbs and toss/squeeze/rub the crumbs into the butter for a couple of minutes to thoroughly coat the crumbs until they resemble damp sand at the beach. It makes a world of a difference in how evenly they brown, and consequently, in the appearance of the casserole.

2) I never added the green pepper, since we don't like/use it, and it make zerp difference in how the dish came out (except for the lack of green pepper flavor, I guess). You don't have to adjust the other ingredients to compensate for the omission of the pepper.

If you don't want the onion (tiny) pieces in it (picky eaters), just quickly put it through a mesh strainer before you put the milk in; or better yet, keep the flavor and pulverize it in a blender/magic bullet before adding it to the pan (and cutting down on the "browning" time, of course).

I also don't add the dry mustard (I did the first time, but I don't normally keep that around), and that ommision made no difference to me in the taste of the dish.

3) Margarine vs. butter: Please use the butter in this dish - it makes a difference in taste, especially the butter used in the crumbs. At least go for the butter on Thanksgiving.

4) You can make this in one large casserole (esp. if you double it, and quadruple the crumb topping), OR you can put some in individual ramkins (sp?), to serve each person individually. I did this once to divvy it up fairly, because some people will take more than their share after they taste it. The individual bowls keep the sharks away :).

5) This is without a doubt the dish that the teens and kids will devour, as well as adults, because of the crumbs. Let the kids taste it before you open another plain can of corn for the "picky" eaters.

6) I've never made it with the optional Cheddar cheese added, so I can't comment on the taste of it. But I don't think you'll think anything is lacking after you taste this recipe done the original way. It's that good!

Ciao, fellow Thrifties!

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August 24, 20100 found this helpful

Ingredients

  • 1/2 cup butter or margarine, melted
  • 1 can creamed corn
  • 1 can whole kernel corn, drained
  • 1 container sour cream (8oz.)
  • 2 eggs, beaten
  • 1 package cornbread mix (like Jiffy)
  • 1 can chopped green chilies, drained

Directions

Preheat oven to 350 degrees F. In large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies. Pour batter into greased 9x13 inch glass baking dish. Bake 35-40 minutes or until lightly browned and wooden pick inserted in center comes out clean.

By Robin from Washington, IA

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April 9, 20100 found this helpful

Ingredients:

  • 1 can corn (yellow)
  • 1 cup grated cheddar cheese
  • 1 cup cracker crumbs
  • 1 beaten egg
  • 1 can oysters, drained (8oz.)
  • 1 pint of milk
  • 2 Tbsp. butter
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Directions:

Preheat oven to 350 degrees F. Place corn, cheese, cracker crumbs and butter alternating in 8x10 inch baking dish. Mix beaten egg, salt and milk. Pour over first mixture. Bake 40 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

December 2, 20090 found this helpful

Ingredients

  • 2 cans cream style corn
  • 1/2 cup chopped celery
  • 1/4 cup minced onion
  • 1 1/3 cups grated cheddar cheese
  • 4 eggs, beaten
  • 4 Tbsp. melted margarine
  • 2 cups milk
  • 2 cups cracker crumbs
  • 1/2 tsp. paprika

Directions

Mix all ingredients except paprika. Pour into greased casserole (9x13 inch or larger). Sprinkle with paprika. Bake at 350 degrees F for 1 hour or until set and slightly browned.

By Robin from Washington, IA

Comment Was this helpful? Yes

June 23, 20090 found this helpful

Another one of my husband's favorites.

Ingredients:

  • 2 eggs
  • 1 1/4 cup milk
  • 1 pt. cream style corn
  • salt and pepper
  • 1 tsp. sugar
  • 3/4 cup cracker crumbs
  • 3 Tbsp. butter, melted

Directions:

Beat eggs, add milk, corn, crumbs, salt, pepper, butter and sugar. Beat and pour into a greased baking dish. Bake in 325 degree F oven for 30 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

June 12, 20090 found this helpful

Ingredients

  • 1 can whole corn (drained)
  • 1 can cream style corn
  • 1 cup milk
  • 1 egg (beaten)
  • 1/4 cup minced onion
  • 1 cup salting cracker crumbs
  • salt and pepper

Directions

Heat corn and milk in saucepan; add beaten egg and onion. Stir in cracker crumbs and salt and pepper. Place corn mixture in greased baking dish. Bake at 350 degrees for 30 minutes.

By Robin

Comment Was this helpful? Yes

June 12, 20090 found this helpful

Ingredients

  • 1/2 cup chopped red pepper and onion
  • 1/3 cup shredded carrots
  • 1/4 cup water
  • 1 (16 oz) can cream corn
  • 1 (8 oz) can kernel corn
  • 1 cup milk
  • 1 cup crushed saltine crackers
  • 2 large beaten eggs
  • 1/4 cup shredded cheddar cheese

Directions

Grease 2 quart baking dish set aside, combine next 5 ingredients together and bring to a boil. Simmer for 7 minutes, drain well squeeze veggies out. In large mixing bowl combine remaining ingredients. Add veggies stir easily. Place into baking dish. Bake at 325 degree F for 40 minutes. Let cool 10 minutes.

By LRP from Lowell, MA

Comment Was this helpful? Yes
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