Old-Fashioned Scalloped Corn Recipe - Allrecipes.com
Old-Fashioned Scalloped Corn Recipe
  • READY IN 50 mins

Old-Fashioned Scalloped Corn

Recipe by  

"Delicious country-style creamed corn casserole, a family favorite!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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
Dec 29, 2006

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 instead of saltines and it had a more flavorful taste plus added 1/4 cup of finely chopped red onions which added more flavor too. I also added 1/4 cup parmesan cheese to the cracker crumb mixture for the topping. I will make this over and over again! Thanks for the great recipe.

Most Helpful Critical Review
Jan 25, 2004

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.


29 Ratings

Dec 02, 2002

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!

Dec 28, 2007

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 try 2 whole, and 1 can of cream corn. Thanks for a good recipe!

May 29, 2012

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 Frank's Hot Sauce into the creamed corn mixture. I used Ritz crackers because that was what I had on hand. I tossed a couple tablespoons of Kraft parmesan cheese (in the green canister) in with the cracker mixture before I sprinkled it over the creamed corn. My boys LOVED this--my oldest boy had two big helpings and asked for a third but my husband had already finished it off. NO leftovers.

Nov 19, 2009

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 my idea of comfort food. It is a lovely side for a meal, easy to prepare, and just about everyone likes it. what more do you want? Tradition at its finest!

Nov 27, 2006

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 noone could get enough. Thanks for the recipe.

Apr 12, 2003

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 vegetable I can get my son to eat with gusto, deserves a 5-star rating.


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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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