Recipe by Cali
"Delicious country-style creamed corn casserole, a family favorite!"
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3 (15 ounce) cans
crushed saltine crackers
ground black pepper
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.
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.
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 try 2 whole, and 1 can of cream corn. Thanks for a good recipe!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Scalloped Corn
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 105
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