Printable Scalloped Corn Casserole Recipe Card
This scalloped corn dish is a mix between a corn pudding and a casserole. Whatever you call it, though, it's delicious, easy, and the perfect side dish for any gathering!
Servings: 8
Calories: 188kcal
Ingredients
- 1 cup milk
- 3 large eggs
- 3 tbsp butter
- ½ large onion, diced
- 1 tbsp sugar
- salt & pepper, to taste
- 1-15 oz can whole kernel corn, drained
- 1-15 oz can creamed corn
- 1 cup saltines, crushed and divided
Instructions
- Preheat oven to 325℉. Grease a 1.5 quart casserole dish with butter or coking spray and set aside.
- In a medium bowl, combine the milk and eggs. Season with salt and pepper, whisk to combine, and set aside.
- Melt the butter in a skillet over medium heat. Add the onions, sugar, salt and pepper. Sauté until the onions are soft and translucent, about 5-7 minutes.
- Add the drained whole kernel corn (not the creamed corn), and continue to cook, stirring frequently, until any excess water released from the corn is cooked off and no more water remains in the skillet, about 5 minutes.
- Remove from the heat and stir in the creamed corn and 1/2 cup of crushed saltines.
- Pour the mixture into the prepared baking dish. Pour the milk and egg mixture on top and stir gently to combine. Top with the remaining crushed saltines.
- Bake for about 45 minutes, until the edges are lightly brown and the center is just set.
Notes
- The canned corn can be replaced with 15 oz of frozen corn or 4 cups of fresh corn.
Nutrition
Calories: 188kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 548mg | Potassium: 201mg | Fiber: 1g | Sugar: 6g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg