Description
This Scalloped Corn brings comfort and joy with its creamy texture and buttery cracker topping. A perfect dish for family meals, holiday gatherings, or cozy weeknights!
Ingredients
Scale
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 3 large eggs, beaten
- 1 ½ cups (78 g) crushed Ritz crackers, divided
- ½ cup (1 stick / 113 g) unsalted butter, melted, divided
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Parsley, chopped for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking dish with nonstick spray.
- In a bowl, combine cream-style corn, drained sweet corn, and beaten eggs. Stir in ¾ cup crushed Ritz crackers and half of melted butter.
- Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, mix remaining crushed crackers with melted butter, paprika, salt, and pepper. Spread this topping over the corn mixture.
- Bake for 30-40 minutes until the topping is golden brown and edges are bubbling. Let rest for 5-10 minutes before serving.
Notes
Ensure corn is drained well to avoid sogginess.
You can prepare the mixture a day ahead and store it in the fridge before baking.
Add shredded cheese or diced jalapeños for extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg