Scalloped Corn

Since I am such a picky eater, I always like to bring a dish that I love to family gatherings because that way, I know I have something to eat there. This is a family recipe, and one of our favorites. Dump and bake Scalloped Corn is perfect for holidays like Thanksgiving and Christmas. And is one of my go-to dishes to pass because of how easy it is to make.

The perfect buttery flavor mixed with the sweet and saltiness of the corn really makes this a crowd pleaser. This is super easy to make and is similar to a corn casserole, and everyone knows I am a huge fan of casseroles.

Like most casseroles though, it doesn’t have the most beautiful look to it, but the flavor is outstanding.

What You Need

• 1 Can of Cream style corn
•  1 Can of sweet corn
•  3/4 stick of butter/margarine
•  1 roll of Ritz butter crackers
•  Couple table spoons of milk
•  Pepper (to taste)

Steps:

First: You want to spray a small deep casserole dish with non-stick spray and preheat the oven to 350.

Then, Open the can of cream style corn and pour into casserole dish

Next, you Open can of sweet corn and DRAIN. This is very important. Sometimes my mom brain takes over and I almost forget!

After it is drained, just pour the can of sweet corn into the casserole dish on top of the Creamed corn. You can stir the corn together if you so choose. I usually do, but that is just a habit of mine.

At this point you want to crush the roll of Butter flavored Ritz crackers into small pieces. You can use a food processor, or I just crush of the crackers in the roll, careful not to pop the wrapping open and make a mess. The pieces to not have to be tiny. In fact, I like to have a variation of crumb sizes, even a few bigger pieces because I think it adds to the taste and texture.

When the crackers are all crushed, just pour the crumbs and pieces into the casserole dish.

Add your preference of pepper, I feel that pepper can really make or break this recipe. If you don’t have enough, it can lack any flavor other than the corn and butter. So, I usually add a fair amount. But I will leave the amount up to you since some people prefer less pepper. I add less if I am taking it for a dish to pass.

Stir the mixture.

Then cut up the ¾ of a stick of butter into cubes and put them into the casserole dish. Once the butter cubes are in the dish, stir the mixture completely.

When it is all stirred, use the spoon to poke a few holes into the casserole. Then pour a few table spoons of milk in the casserole. This is very important. If you add too much milk, it will ruin the recipe and will become too liquid and flavorless. Start by adding 2 tablespoons of milk,  and continue to poke holes in the casserole so it can soak down. If you need more, then continue to add one tablespoon at a time.

You only want enough milk so that you can JUST see it the top

Once the milk is added, cover with foil and place it in the oven. The Scalloped Corn cooks for 35-40 minutes. Add about 10 more minutes for a double batch.

Remove from the oven and place somewhere to cool for about 7-10 minutes. This is important for the Scalloped Corn to thicken.

Scalloped Corn tastes great hot, but it is so much better after it has cooled.

Enjoy!

If you like this Scalloped Corn Recipe, make sure to comment below and let us know!

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Scalloped Corn

This Yummy Scalloped Corn Casserole is perfect for a dish to pass for the holidays, or great for a home cooked meal. It pairs great with main dishes like meatloaf, ham, and pork.

Course Side Dish

Cuisine American

Keyword Scalloped Corn

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10 People

Ingredients

• 1 Can Creamed Corn
• 1 Can Sweet Corn drained
• 6 tbsp Butter or margarine
• couple tbsp Milk You will need to Eyeball it
• Pepper to taste
• 1 Roll Ritz Crackers Crushed

Instructions

1. Preheat Oven to 350 and spray a small deep casserole dish with non-stick spray
   

2. Open Can of Creamed corn and pour it into the dish
   

3. Open Can of sweet corn and drain, then pour it into dish
   

4. Crush Crackers into small pieces. Some larger pieces is fine ( I prefer a few larger pieces)
   

5. Add desired amount of pepper. Pepper is almost necessary for this recipe since it adds to the flavor. Without it, it can be a little bland.
   

6. Stir
   

7. Cut butter up into cubes and add the cubed butter to the dish
   

8. Stir until mixed thoroughly and butter is dispersed. Poke a few holes into the mixture so the milk can soak in.
   

9. Start with adding 2 tbsp of milk, and continue poking holes so it can soak down.
   

   You want the milk to JUST show at the top of the casserole

   It is very important not to add too much milk, because it will make the casserole too liquid and a little flavorless
   

   

10. Cover with foil. and Bake for 30-35 minutes. Add 10 minutes for a double batch.
    

11. Let cool for 7-10 minutes, sometimes longer. Because it is important that it ha time to thicken.
    

    This recipe tastes good when it is hot, but it tastes amazing once it has had time to cool off.

    ENJOY!
    

For other Yummy Recipes, Check out Baked Ravioli and BBQ Chicken Bacon Beer Pizza

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