Scalloped Corn

This quick and easy scalloped corn is comfort food at its best, with a creamy base seasoned with paprika and a pinch of nutmeg, and a savory, buttery cracker-crumb topping.

Course side dish/other, vegetable, vegetable casserole

Cuisine American

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Prep Time 10

Cook Time 35

Servings servings

Calories 181kcal

Author Beth Pierce

Ingredients

1 (15-ounce) can cream style corn
2 (15-ounce) can cans whole kernel corn, drained
1½ sleeves Ritz crackers crushed
6 tablespoons unsalted butter, melted
3 large eggs
⅓ cup heavy cream
1 tablespoon granulated sugar
1 teaspoon smoked paprika
½ teaspoon onion powder
1-2 pinches ground cayenne
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees. Grease a 7x11-inch baking dish.
Stir the cream-style corn, corn, ½ cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl.
Spoon the mixture into the prepared casserole dish.
Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn.
Bake for 35-40 minutes or until golden brown and set. The center will be set and not jiggly. The internal temperature should be 160-165 degrees.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the microwave at reduced power for short increments until warm. The top will no longer be crunchy, but it will still be delicious.

Nutrition