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Old-Fashioned Scalloped Corn

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

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Original recipe makes 10 servings Change Servings

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers

1/2 cup butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper

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Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
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.
In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
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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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!!!!

—KDEARTH2

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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.

—KIMSCASTILLO

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114 Ratings

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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)

—Dawn Norcross

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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.

—Natalie

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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.

—Mary Lee

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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!

—SATCY

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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!

—alexdolly

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Nov 27, 2002

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

—RACHEL5576

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Nutrition

Calories
230 kcal
12%

Carbohydrates
31.4 g
10%

Cholesterol
67 mg
22%

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.

Nutritional Information

Old-Fashioned Scalloped Corn

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 230
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 6.4g 32 %
Cholesterol 67mg 22 %
Sodium 567mg 23 %
Potassium 224mg 6 %
Total Carbohydrates 31.4g 10 %
Dietary Fiber 2g 8 %
Protein 4.5g 9 %
Sugars 4.8g
Vitamin A 10 %
Vitamin C 11 %
Calcium 2 %
Iron 12 %
Thiamin 8 %
Niacin 19 %
Vitamin B6 7 %
Magnesium 10 %
Folate 44 %

* 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.