↞ recipe box start page
Category: Vegetable
Prep Time: Cook Time: Total Time:
3 Tbsp. butter or margarine
3/4 cup coarsely crushed saltine crackers (about 10 crackers)
1 large onion, finely chopped (1 cup)
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn, thawed
1 14.75-oz. can cream-style corn
1 cup coarsely crushed saltine crackers (about 14 to 15 crackers)
1 cup milk, half-and-half, or light cream
3 eggs, lightly beaten
1 4-oz. jar diced pimiento, drained
1/2 tsp. ground black pepper or 1/4 teaspoon cayenne pepper
1/4 tsp. paprika (optional)
1/2 cup shredded Swiss, Gruyere, cheddar or provolone cheese (2 ounces) (optional)
Directions
1. Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.
2. For topping: In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.
3. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.
4. Transfer corn mixture to the prepared baking dish. Sprinkle on topping.
5. Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving.
Makes 8 servings.
view more member recipes
Old-Fashioned Scalloped Corn
view my recipes
print
save
Category: Vegetable
Prep Time: Cook Time: Total Time:
3 Tbsp. butter or margarine
3/4 cup coarsely crushed saltine crackers (about 10 crackers)
1 large onion, finely chopped (1 cup)
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn, thawed
1 14.75-oz. can cream-style corn
1 cup coarsely crushed saltine crackers (about 14 to 15 crackers)
1 cup milk, half-and-half, or light cream
3 eggs, lightly beaten
1 4-oz. jar diced pimiento, drained
1/2 tsp. ground black pepper or 1/4 teaspoon cayenne pepper
1/4 tsp. paprika (optional)
1/2 cup shredded Swiss, Gruyere, cheddar or provolone cheese (2 ounces) (optional)
Directions
1. Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.
2. For topping: In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.
3. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.
4. Transfer corn mixture to the prepared baking dish. Sprinkle on topping.
5. Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving.
Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
Pat, I can't wait to try this. The corn in my market is so beautiful and I was trying to think of different ways to use it. Thanks for the recipe.
UltimateCookComment posted by UltimateCook
July 8, 2011 9:40 pm
myProfile | myRecipes | myBlog
related member recipes
Scalloped Corn
by sgre52160
1 can whole kernel corn including juice 1 can cream style corn (whole can) 1 box Jiffy corn bread mix Mix ingredients. Pour into baking dish. Sprinkle Cheddar Cheese on top. Bake at 350 for 20 Mi
by sgre52160
1 can whole kernel corn including juice 1 can cream style corn (whole can) 1 box Jiffy corn bread mix Mix ingredients. Pour into baking dish. Sprinkle Cheddar Cheese on top. Bake at 350 for 20 Mi
Jiffy Scalloped Corn
by JenniberTX
Ingredients: 1 can creamed corn 1 can whole corn drained 1/2 cup butter 1 8 oz carton sour cream 1/2 cup chopped onion 1 package jiffy cornbread mix Directions: Lightly butter 9x9 baki
by JenniberTX
Ingredients: 1 can creamed corn 1 can whole corn drained 1/2 cup butter 1 8 oz carton sour cream 1/2 cup chopped onion 1 package jiffy cornbread mix Directions: Lightly butter 9x9 baki
Baked Scalloped Corn
by ICOOK2
1 16 ounce can whole kernel corn, drained (may use fresh corn) 1 16 ounce can cream-style corn 1/4 cup half and half 1/4 cup buttery crackers (such as Ritz) 2 eggs, beaten 1/4 tsp. salt 1/4 t
by ICOOK2
1 16 ounce can whole kernel corn, drained (may use fresh corn) 1 16 ounce can cream-style corn 1/4 cup half and half 1/4 cup buttery crackers (such as Ritz) 2 eggs, beaten 1/4 tsp. salt 1/4 t
view more member recipes