Description

Enjoy the warm comfort of Scalloped Corn, a delightful casserole that combines sweet corn, eggs, and buttery crackers for an irresistible side dish or snack. This recipe is quick to prepare and perfect for family gatherings or weeknight dinners.

Ingredients

Scale

2 cans (15 ounces each) cream-style corn
1 can (15 ounces) whole kernel sweet corn, drained
3 large eggs, beaten
1 ½ cups crushed Ritz crackers
½ cup unsalted butter, melted
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Freshly chopped parsley (for garnish)

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Instructions

Preheat oven to 350°F and prepare a 9×9-inch baking dish with nonstick spray.
In a large bowl, combine cream-style corn, sweet corn, beaten eggs, ¾ cup crushed crackers, and ½ of the melted butter.
Spread the corn mixture evenly in the prepared baking dish.
In a small bowl, mix the remaining ¾ cup crushed crackers with the rest of the melted butter, paprika, salt, and pepper.
Sprinkle the topping evenly over the corn base and bake for 30 to 40 minutes until golden brown.
Let cool for 5 to 10 minutes before serving and garnish with parsley.

Notes

Use room temperature eggs for a better texture in the casserole.
For gluten-free, substitute Ritz crackers with gluten-free options.
This dish can be prepared a day in advance and baked before serving.

Nutrition

Serving Size: 1/6 of casserole
Calories: 250
Sugar: 2g
Sodium: 350mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg