Scalloped Corn

  Another dish Lyle has been requesting is scalloped corn. This recipe, from the Taste of Home Holiday Recipes 2003 is for a basic scalloped corn. Lyle and Bettie both thought it was just like they had growing up and so were very pleased with it.
  I found it quite easy to make using frozen corn and will make it again for them.
This is scalloped corn like Grandma or Mom made. Still a good simple vegetable to feed your family and inexpensive to prepare.
Scalloped Corn
4 cups fresh or frozen corn
3 eggs, beaten
1 cup milk (I would use 1 1/4 cup next time)
1 cup (about 30) crushed saltine crackers, divided
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste
  In a medium bowl combine the corn, eggs, milk, 3/4 cup crushed crackers, butter, sugar, salt and pepper and onion. Transfer to a 1 1/2 quart greased baking dish. Sprinkle with remaining crumbs and bake uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean.
Yield 6 servings


  1. I will have to see if I can find saltines or the equivalent, I know that there is a Tesco in London that has a biscuit selection from the US, I get peanut butter Oreo,s as a gift every now and then. I grow a lot of sweetcorn and am always happy ti find a new recipe.

  2. Pam, I think any plain salted cracker would work. I'm not sure what you can buy over there, but as long as it is not a strongly flavored cracker and has salt on the top it should be fine.

  3. Made and took to our daughter's for Thanksgiving. Was a big hit. Had very little left over. I did dot the top with butter before putting in the oven

    1. Glad it was well received for you Colleen, I think the butter on the top is a good idea.


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