Old-Fashioned Scalloped Corn Recipe - Allrecipes.com
Old-Fashioned Scalloped Corn Recipe

Old-Fashioned Scalloped Corn

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"Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  2. In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  3. In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

I fixed this for Thanksgiving to take to my parents. My Grandma (85yo) has been wanting the recipe since then, She states this is the best she has had. She is from the country and I remember visiting when she made everything from scratch, her "canned" veggies etc.. were from a mason jar, butter was from a churn, ah to go back in time. Well, if she said it is the best, then it must be!!!!

Most Helpful Critical Review
Dec 07, 2011

For me, this recipe turned out like thickened cream corn. I followed the recipe exact and then added another cup of crackers. It was still very runny and had no flavor. Not the scalloped corn I was looking for at all but it might just be a different type than what I'm used to.

Mar 16, 2007

My husband has been trying to get me to make Scalloped Corn for about the past 16 years but with all the varying versions I was always leery on picking the right one. I decided to surprise him this last Thanksgiving using this recipe – I realize now that this dish needs about 15-20 minutes to ‘rest’ before serving. I got a second change at Thanksgiving dinner when my daughter and son-in-law came home to visit while on R&R from their tour in Iraq. This time I used 1 sleeve of cracker and ¼ cup butter in the corn mix and 1 sleeve of crackers and ½ cup butter on the top. A huge hit!! I was even asked to bring this as my passing dish for the Family Reunion ;o)

Dec 23, 2003

This recipe is a great alternative to regular corn, which I would eat every night if my husband allowed me! The only thing that I changed was that I used 1 can cream corn and 1 can regular corn (scaled down the recipe). By adding regular corn, it had a "cornier" texture, as opposed to just creamy.

Nov 28, 2007

This recipe is so easy and delicious. The only change I made was that I used one can of whole corn and two cans of creamed. I had this for a Thanksgiving side and everyone loved it.

Dec 15, 2003

I made this recipe as a "run through" before the final day - just to make sure we liked the recipe & to see if I would want to serve it for Christmas dinner. Let me tell you, it was a hit! I didn't do my "timing" all that well, so I ended up cooking it in the microwave in a casserole dish & it was still fantastic! I've been to previous family gatherings where someone has brought Scalloped Corn & it wasn't very good, either too soupy or too thick. This one was just perfect. I would recommend this recipe - FOR SURE!

Nov 15, 2006

One of my family Thanksgiving traditions is this dish - I always add a few extra crackers to thicken it a bit more! Excellent and very tastey!

Nov 27, 2002

Excellent, i cook it a little longer than the recipe calls for. About an hour or more.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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