Scalloped Corn

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1 egg

1 15-ounce can cream-style corn

1 15-ounce whole kernel corn

1/3 cup half and half (nonfat will work fine)

3 tablespoons butter

1 cup crushed saltines

salt and pepper to taste

Preheat oven to 350 degrees.

In a medium bowl, whisk the egg well.

Drain the can of whole kernel corn. Add the drained corn and the cream-style corn. Cube the butter into small pieces. Reserve 1 tablespoon and add the rest to the egg/corn mixture. Add the half-and-half, salt and pepper, and 3/4 cup of the crushed crackers. Mix well.

Pour into a 1-quart, buttered casserole. Top with the reserved butter cubes and crushed crackers.

Bake for 30 to 40 minutes, or until it bubbles around the edges and is slightly browned on top.


Use fresh or frozen corn instead of canned. (Yes, you can sometimes find frozen cream-style corn.)

Instead of saltines, use butter-flavored crackers, like Ritz. If salt is a concern, use crackers with unsalted tops.

Add well-drained, chopped pimentos or chopped green or red peppers.

Add 1/4 cup Parmesan cheese.

Add cooked, chopped bacon.

For a richer, more buttery flavor, use all the butter in the casserole and dot with an extra 1 0r 2 tablespoons of butter.

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