Name: Scalloped Corn
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 3 Tablespoons unsalted butter (melted) (Source: 3 Tablespoons unsalted butter (melted)); 3 cups Ritz crackers (two sleeves) (Source: 3 cups Ritz crackers (two sleeves)); 30 ounces canned whole kernel corn (two 15 ounce cans, drained) (Source: 30 ounces canned whole kernel corn (two 15 ounce cans, drained)); 30 ounces canned creamed corn (two 15 ounce cans) (Source: 30 ounces canned creamed corn (two 15 ounce cans)); 2 each large eggs (whisked) (Source: 2 large eggs (whisked)); 1/2 cup shredded cheddar cheese (divided) (Source: 1/2 cup shredded cheddar cheese (divided)); 2 teaspoons paprika (Source: 2 teaspoons paprika); 1 teaspoon salt (Source: 1 teaspoon salt); 1/2 teaspoon black pepper (Source: 1/2 teaspoon black pepper)

Get to know the ingredients

unsalted butter (melted)

In the method: While processing, drizzle in the melted butter.

Ritz crackers (two sleeves)

In the method: Run Ritz crackers through a food processor to turn into crumbs.

canned whole kernel corn (two 15 ounce cans, drained)

In the method: In a large mixing bowl, combine drained whole kernel corn, creamed corn, half of the cheddar cheese, reserved 2-handfuls of crumb topping, and the whisked egg.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 12. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

3 Tablespoons unsalted butter (melted)
Ingredient note
Source: 3 Tablespoons unsalted butter (melted)
3 cups Ritz crackers (two sleeves)
Ingredient note
Source: 3 cups Ritz crackers (two sleeves)
30 ounces canned whole kernel corn (two 15 ounce cans, drained)
Ingredient note
Source: 30 ounces canned whole kernel corn (two 15 ounce cans, drained)
30 ounces canned creamed corn (two 15 ounce cans)
Ingredient note
Source: 30 ounces canned creamed corn (two 15 ounce cans)
2 each large eggs (whisked)
Ingredient note
Source: 2 large eggs (whisked)
1/2 cup shredded cheddar cheese (divided)
Ingredient note
Source: 1/2 cup shredded cheddar cheese (divided)
2 teaspoons paprika
Ingredient note
Source: 2 teaspoons paprika
1 teaspoon salt
Ingredient note
Source: 1 teaspoon salt
1/2 teaspoon black pepper
Ingredient note
Source: 1/2 teaspoon black pepper

How to make it

0 of 8 steps complete

Preheat oven to 375 F.
Run Ritz crackers through a food processor to turn into crumbs. While processing, drizzle in the melted butter. Remove 2 handfuls of the topping to use in the casserole and set the rest of the topping aside.
If you would like, place the casserole dish onto a baking sheet. We didn’t and did not have any bubbling over.
In a large mixing bowl, combine drained whole kernel corn, creamed corn, half of the cheddar cheese, reserved 2-handfuls of crumb topping, and the whisked egg. Stir everything together and pour into casserole dish.
Sprinkle remaining cheddar cheese over the corn in the baking dish.
To the remaining crumb topping, stir in paprika, salt and pepper. Sprinkle seasoned crumb topping over the cheese in the casserole dish.
Bake for 45 minutes.
Remove from oven and allow to set for 10 minutes before serving.

Make room for Scalloped Corn

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Remove from oven and allow to set for 10 minutes before serving.

A few questions you might have

What should I prepare first?

Set out the oven, food processor, baking sheet, and baking dish. Start with this step: Preheat oven to 375 F.

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What happens at the end?

Remove from oven and allow to set for 10 minutes before serving.

How do I plan the ingredient amounts?

This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

If you don’t have a 2-quart casserole dish, you can use an 8×8 or a 9×9 square baking pan instead. This dish is made simple with the use of canned whole kernel corn and a can of creamed corn. You can use frozen corn in place of the whole kernels, but be sure to thaw and drain it before beginning. For a lower carb option, replace the Ritz cracker crumbs with ground pork rinds! To Make Ahead – This casserole can be made a day ahead. Simply assemble the recipe without adding the crumb topping. Cover or wrap with plastic wrap and store in the refrigerator. Bring the casserole to room temp, sprinkle with crumb topping then bake. Storage – Store the scalloped corn in an air-tight container kept in the refrigerator for up to 4 days. Freezing – Wrap the fully cooled baked dish a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature and reheat in a 350F oven until warmed through.

Scalloped Corn

1. Preheat as directed

2. Follow the blending step

3. Prepare the finishing addition