Old-Fashioned Scalloped Corn Recipe

I fixed this for Thanksgiving to take to my parents. My Grandma (85yo) has been wanting the recipe since then, She states this is the best she has had. She is from the country and I remember visiting when she made everything from scratch, her "canned" veggies etc.. were from a mason jar, butter was from a churn, ah to go back in time. Well, if she said it is the best, then it must be!!!!

My mom's version used 1 can each drained whole kernel corn and creamed style corn, 2 eggs, 1 T cornstarch, 1/4c milk, 4 T melted butter. Always use Ritz type crackers as they just taste better! One sleeve crushed into fine crumbs with about a fourth added to the mixture and the rest spread over the top. Bake at 375° for 30-45 minutes. This has been in our family for decades.

Absolutely love this recipe but I do a 2 cans of regular corn to 1 can of cream corn. It thickens it up. I also add more crackers.

Good recipe, however I always use Ritz crackers, 1/2 C milk, 1/4 C melted butter. Also use 1 can Southwest Corn, 1 can creamed corn and another can of corn. Add whole diced sauteed onion, Mix in a 1/4 c grated parm and also sprinkle parm on top with more crackers....

I doubled this recipe but I used 3 cans creamed and 3 cans whole kernel corn and 6 eggs 2 and half sleeves of non salted saltines I like to add my own salt also I melted 1 stick of unsalted butter In recipie and the other stick I cut up and put on top I bake until brown its light and fluffy not soggy

This got raves at Thanksgiving dinner! I did a few adjustments though. First I substituted a can of niblet corn for one of the cans of creamed corn. I also finely chopped 1/2 of each - green bell pepper, red bell pepper and a medium onion - and sautéed them in 1/4 C of butter before stirring them in with the other ingredients. I reserved the other 1/4 C of butter for the cracker crumb topping. Scalloped corn has always been a tradition in our family but these few adjustments gave it a bit of color and flavor that made it more appealing

I've made this 3 years in a row now. Good base recipe, but honestly, add more crackers to it. I doubled the amount that needs to go into the corn. And to get the top to look like it does in the picture, you need to quadruple what it tells you to use.

I just needed to add an extra egg, as it should be one egg per can of corn, and double the cracker crumbs as the crackers and the extra egg help to thicken and give a richer texture and taste. I do like the additional additions of the onion and garlic powder that another reviewer added, so next time I will try adding those spices.

We make this for every potluck we are invited to, with one addition, cooked breakfast sausage links cut in 1/2 inch pieces (maple is the best). I know it sounds strange, but give it a try. We never bring home any leftovers because everyone loves it.

I made this casserole for my grandson's scout swimming picnic. So I increased the canned corn to 5 cans, drained. I did use 1 box Jiffy cornbread mix, 2 eggs & 2 yolks, 1/2 cup sour cream, 1/8 cup grated onion, 1 roll crushed Ritz crackers, 1/2 cup melted butter, 2 tbsp corn starch, 8 oz shredded sharp cheddar, a tbsp sugar, salt/pepper & 1 cup 1/2 & 1/2. I melted 3/4 stick butter. Crushed another roll of Ritz crackers & spreadded it on top, then drizzled 3/4 stick butter overcrumbs. It looks & smells good. But until the picnic later, I won't have a true consensus or rating. Thanks.

didn't have creamed corn so pureed a can of regular corn. only used 1 can as I didn't know if we would like it. still made more than enough. added 2 eggs and 1 sleeve of crackers and 1/4 cup melted butter. added a little minced onion and some Italian seasoning. put more crackers and butter on top and a little shredded cheese just before it finished baking.

Really like this recipe but made 3 changes so it would taste more like my mother's. I used 1 can of creamed corn and 1 can of whole kernel, 1 T regular sugar, and i used 3/4 c Oyster Crackers which I mash and mix into the corn before baking. Oh, and i dont use any eggs. This is more than what 1 person can eat so I freeze the leftovers. Those, thawed, I rebake in my oven on 250 while i prep the rest of my dinner. ENJOY!

Brings me happy memories of holidays with my dad cooking.

Bro, I need this in my life every week.

This is how I make mine, but it needs salt.

Great recipe! I added a couple chopped Serrano peppers for the chef’s kiss. My husband loves it! (I also halved the recipe.)

This was pretty tasty but I expected it to be a little thicker. I used saltines and it gave it a nice crisp. I might try it with jalapenos next time.

Everything

We have been making this every Thanksgiving and Christmas for all my life. The only thing we do differently is add more crackers, (my sister likes to use Ritz instead of saltines) a tad bit of sugar, and bacon on top. This year I will try it with homemade bacon bits mixed in instead. My sister also likes to mix Ritz crackers and butter and sprinkle it on top w/o bacon.

Growing up, my grandma always made scalloped corn for Thanksgiving. It was one of my favorite dishes. These days, I am carrying on the tradition, and this recipe is pretty close to grandmas. The only change I make is that I substitute one can of regular corn in place of the creamed corn. Delicious, and has become a family favorite of my daughter's in laws too.