Description

This Scalloped Corn combines creamy textures with a crunchy topping, making it a must-try for cozy dinners or gatherings. Quick to prepare and bursting with flavor, it’s comfort food at its best!

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 crushed Ritz crackers, divided
½ cup (1 stick) unsalted butter, melted, divided
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons parsley, chopped for garnish

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Instructions

Preheat oven to 350°F and grease a 9×9-inch baking dish.
In a mixing bowl, combine cream-style corn, whole kernel corn, beaten eggs, ¾ cup crushed crackers, and ¼ cup melted butter.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a separate bowl, mix remaining crushed crackers with remaining melted butter, paprika, salt, and pepper.
Sprinkle the topping over the corn mixture and bake for 30 to 40 minutes.
Allow to cool for 5 to 10 minutes, then garnish with parsley before serving.

Notes

For a gluten-free option, substitute crushed gluten-free crackers for the Ritz.
Make the mixture a day ahead, refrigerate, and then bake when ready.
If the topping browns too quickly, cover with foil until the casserole is cooked through.

Nutrition

Serving Size: 1/6 of the casserole
Calories: 290
Sugar: 3g
Sodium: 500mg
Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg