Scalloped Corn Recipe

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can or 1 lb. whole corn, 10 oz. frozen corn or 4 ears corn; 1/4 c. chopped onion; 1/4 c. green pepper, chopped; 1 scant tsp. salt; 2 Tbsp. butter or margarine; dash of pepper; 1/4 tsp. dry mustard; 3/4 c. milk; 1 egg, slightly beaten; 1/3 c. cracker crumbs; 1/2 tsp. paprika; 2 Tbsp. flour; 1 Tbsp. butter or melted margarine

Servings: persons

1 (16 oz.) can or 1 lb. whole corn, 10 oz. frozen corn or 4 ears corn
1/4 c. chopped onion
1/4 c. green pepper, chopped
1 scant tsp. salt
2 Tbsp. butter or margarine
dash of pepper
1/4 tsp. dry mustard
3/4 c. milk
1 egg, slightly beaten
1/3 c. cracker crumbs
1/2 tsp. paprika
2 Tbsp. flour
1 Tbsp. butter or melted margarine

1
Cook and stir onion and pepper in 2 tablespoons butter until tender.
2
Remove from heat.
3
Stir flour and seasonings.
4
Cook over low heat until bubbly.
5
Remove from heat.
6
Gradually stir in milk and egg.
7
Pour into greased 1-quart casserole.
8
Combine cracker crumbs and 1 tablespoon butter.
9
Sprinkle evenly over corn mixture.
10
Bake, uncovered, 30 to 35 minutes at 350u00b0.
11
Yields 4 to 6 servings.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 oz.) can or 1 lb. whole corn, 10 oz. frozen corn or 4 ears corn, 1/4 c. chopped onion, 1/4 c. green pepper, chopped, 1 scant tsp. salt, and more.

Yes, Scalloped Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scalloped Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions