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Old-Fashioned Scalloped Corn

"Delicious country-style creamed corn casserole, a family favorite!"
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50 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 31
  1. 35 Ratings

Most helpful positive review

Delicious! The best scalloped corn I've ever made. I used 2 cans of creamed corn and 1 can of whole corn. I made this for Christmas dinner and everyone loved it! I used crushed Ritz crackers in...

Most helpful critical review

It's not much different than opening three cans of creamed corn and putting it in a pot on the stove and heating it up, and it's not worth the extra effort.

Most helpful
Most positive
Least positive

Delicious! The best scalloped corn I've ever made. I used 2 cans of creamed corn and 1 can of whole corn. I made this for Christmas dinner and everyone loved it! I used crushed Ritz crackers in...

By using only 2 cans creamed corn with 1 can regular corn and substituting saltine crackers for buttery club crackers our family just loved it!

I made this for Christmas dinner, and everyone liked it very much. I made it with 2 cans of cream corn, and 1 can of whole corn, and I added a pinch of sugar. I think maybe next time I might t...

Comfort food night(or also known as broke-as-heck and using what's in the cupboards). I cut this back by half. Instead of using half a can of creamed corn, I used two full cans. I threw in some ...

This is an old, family recipe. I have been eating this for Thanksgiving since I was a baby! While it is not fancy or in any way wow-inducing compared to some of the recipes on this site, it is...

As usual I made this exactly by the directions the first time and it was very good. the second time I tweaked it a bit by adding a little sour cream, salt and more black pepper. After that noo...

I revised this recipe somewhat by adding 1/3 cup fat-free sour cream; reduced the cream-style corn to 2 cans; substituted Pepperidge Farms Herbed Cornbread Stuffing for the saltines. Any ...

JUST LIKE MY GRANDMA USED TO MAKE! I made this for Christmas dinner to go with my ham and it got rave reviews. The only thing I changed was I used Ritz crackers instead of saltines which I think...

Everyone is complaining about canned corn. THAT is what Cali used in the recipe. If you do not like can then don't use the recipe! Make it with CORN on the COB. Very good recipe!! Thank You:)