Description
This Scalloped Corn dish features a creamy corn filling with a buttery cracker topping, perfect for holidays or weeknight dinners. It’s easy to prepare and so comforting!
Ingredients
- Cream-style corn (2 cans, 15 ounces each)
- Whole kernel sweet corn (1 can, 15 ounces, drained)
- Large eggs (3, beaten)
- Crushed Ritz crackers (1 ½ cups, divided)
- Unsalted butter (½ cup, melted, divided)
- Paprika (½ teaspoon)
- Kosher salt (½ teaspoon)
- Ground black pepper (¼ teaspoon)
- Parsley (chopped for garnish)
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch baking dish with nonstick spray.
- In a mixing bowl, combine cream-style corn, drained whole kernel corn, beaten eggs, ¾ cup crushed crackers, and half the melted butter. Mix well.
- Pour mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine remaining crushed crackers, rest of the melted butter, paprika, salt, and pepper.
- Sprinkle topping over the corn mixture and bake for 30-40 minutes until bubbly and golden.
- Let rest for 5-10 minutes and garnish with chopped parsley before serving.
Notes
Use room temperature eggs for smoother mixing.
Can be adapted to be gluten-free by using gluten-free crackers.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg