Best 9 Grammas Scalloped Corn Recipes

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Scalloped corn is a comforting and flavorful dish that is perfect for any occasion. This classic recipe is made with fresh or frozen corn, cream, butter, flour, and seasonings. It is then baked until golden brown and bubbly. The resulting dish is a creamy and cheesy casserole that is sure to please everyone at the table.

In addition to the classic scalloped corn recipe, this article also includes variations such as:

* **Scalloped Corn with Bacon**: This recipe adds bacon to the classic dish for a smoky and savory flavor.
* **Scalloped Corn with Cheese**: This recipe adds cheese to the classic dish for a cheesy and gooey casserole.
* **Scalloped Corn with Poblano Peppers**: This recipe adds poblano peppers to the classic dish for a spicy and smoky flavor.
* **Scalloped Corn with Tomatoes**: This recipe adds tomatoes to the classic dish for a fresh and flavorful casserole.

No matter which recipe you choose, you are sure to enjoy this classic dish. So gather your ingredients and preheat your oven, because it's time to make some scalloped corn!

Let's cook with our recipes!

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

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

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

SCALLOPED CORN



Scalloped Corn image

This vintage recipe is a hearty filling side dish that was a staple at many family dinners of my childhood and those of the generations before me. Great-grandma's scalloped corn is a perfect side to so many dinner entrees!

Provided by Carlee

Categories     Side Dishes

Time 45m

Number Of Ingredients 6

3 cups uncooked corn
2 eggs, well beaten
1/2 tsp salt
3/4 cup cracker crumbs
1 cup milk
(grandma likes to add some grated onion, but don't tell grandpa... he hates onions!)

Steps:

  • Combine corn, eggs and salt.
  • Put half of the corn mixture in the bottom of a well greased baking dish (I used a 9x9 pan)
  • Place half of the cracker crumbs on the corn
  • Repeat layers and pour milk over the casserole
  • It says to bake slowly for about 30 minutes. I baked it at 350 F and it took about 35 minutes to firm up

Nutrition Facts : Calories 75 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 143 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SCALLOPED CORN



Scalloped Corn image

Scalloped Corn is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.

Provided by Sabrina Snyder

Categories     Side Dish

Time 40m

Number Of Ingredients 8

30 ounces creamed corn
15 ounces canned sweet corn (, drained)
3 large eggs
1 cup Ritz crackers (, divided)
1/2 cup unsalted butter (, divided)
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper

Steps:

  • Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
  • In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
  • Pour into baking dish.
  • Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
  • Sprinkle cracker mixture over corn.
  • Bake for 35-40 minutes until crackers are golden brown.

Nutrition Facts : Calories 242 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 397 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

GRANDMAS SCALLOPED CORN



Grandmas Scalloped Corn image

I have inherited my grandma's recipe box.... I have been going through and reviewing them and decided to begin sharing them with you all... Some of these were passed to her from her mother, and some she had cut out of magazines or newspapers and placed in her box.... Grandmas own recipe card from a friend named Dot....

Provided by gertc96

Categories     Corn

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8 1/2 ounce) box Jiffy cornbread mix
2 eggs, beaten
1/2 cup oil
8 ounces sour cream
1 cup cheddar cheese, grated

Steps:

  • Combine all ingredients except cheese in large bowl.
  • Pour into 8 X 12 casserole dish.
  • Spread cheese over top.
  • Bake at 350 for 55-60 minute.

Nutrition Facts : Calories 629.3, Fat 40.4, SaturatedFat 13.4, Cholesterol 108.6, Sodium 1064.9, Carbohydrate 57.6, Fiber 5, Sugar 4.5, Protein 14.1

GRANDMA'S SCALLOPED CORN



Grandma's Scalloped Corn image

"This is a recipe near and dear to my heart," Connie Hoffa, from Okatie, South Carolina says about this colorful, comforting dish. "Even today, it's a favorite with our grown children."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 celery rib, chopped
1/2 small onion, chopped
2 tablespoons butter
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1 cup crushed saltines (about 20 crackers)
2/3 cup cubed process cheese (Velveeta)
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

Nutrition Facts : Calories 219 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 952mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.

Provided by David Tanis

Categories     dinner, casseroles, vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

8 tablespoons unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups milk or half-and-half
Salt and pepper
Pinch of cayenne
1 small onion, diced (about 1 cup)
1 small red bell pepper, diced (about 1 cup)
Kernels from 6 ears fresh corn (about 3 cups)
1 egg, beaten
1/2 cup crushed oyster crackers or soda crackers

Steps:

  • Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
  • Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
  • Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
  • Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
  • Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram

GRANDMA ROBINSON'S SCALLOPED CORN



Grandma Robinson's Scalloped Corn image

This recipe has been one of contention for years. Grandma Robinson made Scalloped Corn, or Corn Casserole. Problem was she never wrote things down, so my cousin and I have been hunting for the recipe in the family for years. I don't remember eating it, so couldn't say what it tasted like (although am sure I did). Cousin says it...

Provided by Megan Stewart

Categories     Vegetables

Number Of Ingredients 4

2-4 can(s) whole kernel corn, drained
butter
soda crackers, crumbled by hand
milk

Steps:

  • 1. Butter bottom of 9x13 pan. Cover bottom with drained corn. Cover with crumbled soda crackers. Dot with butter, cover with milk to almost top of crackers. Bake at 350 degrees until milk bubbles and crackers are browned.

GRAMMA'S SCALLOPED CORN



Gramma's Scalloped Corn image

Gramma had to make this several times before she came up with a recipes. It was always just something she dumped together.

Provided by Jo Schrepfer

Categories     Side Casseroles

Number Of Ingredients 4

8 soda crackers - crushed
1 egg
3 Tbsp milk
1 can(s) cream style corn

Steps:

  • 1. Mix first 3 indgredients together in a 1 qt. casserole dish. Stir in corn. Salt and pepper to taste. Top with some more crushed crackers. Bake at 350 for 30 to 35 minutes.

GRANDMA JOYCE'S SCALLOPED CORN



Grandma Joyce's Scalloped Corn image

Make and share this Grandma Joyce's Scalloped Corn recipe from Food.com.

Provided by Jensfaboo

Categories     Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can cream-style corn
1 (16 ounce) can sweet corn
1/4 cup butter
1/2 cup onion, finely chopped
2 eggs
1 1/2 cups crushed saltine crackers
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees fahrenheit.
  • Grease casserole dish.
  • Saute the chopped onion in the 1/2 stick of butter or margarine.
  • Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk.
  • Add the sauteed onion and butter and pour into prepared casserole dish.
  • Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top.
  • Bake for 30-45 mins until top is golden brown.

Nutrition Facts : Calories 305.3, Fat 13.3, SaturatedFat 6.3, Cholesterol 93.7, Sodium 502.8, Carbohydrate 42.9, Fiber 3.7, Sugar 5.7, Protein 8.3

Tips:

  • Choose fresh corn: Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you are using frozen corn, thaw it before using.
  • Use a sharp knife to cut the corn kernels off the cob: This will help you get even, consistent kernels. You can also use a corn stripper if you have one.
  • Season the corn with salt and pepper: This will help to enhance the flavor of the corn.
  • Use a variety of cheeses: This will give the scalloped corn a more complex flavor. Cheddar cheese is a classic choice, but you can also use Parmesan, Gruyère, or Monterey Jack cheese.
  • Don't overcook the corn: The corn should be cooked until it is tender, but still has a little bit of bite to it. Overcooked corn will be mushy and bland.

Conclusion:

Scalloped corn is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn, and it can be made ahead of time, making it a convenient option for busy weeknights. With its creamy, cheesy sauce and tender corn kernels, scalloped corn is sure to be a hit with everyone at your table.

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