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Recipe Summary

prep:
25 mins
bake:
35 mins at 325°
stand:
10 mins
Servings:
8
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Ingredients

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Directions

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  • Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.

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For topping:
  • In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.

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  • In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.

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  • Transfer corn mixture to the prepared baking dish. Sprinkle on topping.

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  • Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving. Makes 8 servings.

Old-Fashioned Scalloped Corn with Ham:

Prepare as directed above. Cut 6 ounces cooked boneless ham into bite-size cubes. Stir into corn mixture in skillet.

Old-Fashioned Scalloped Corn with Oysters:

Prepare as directed above. Stir one 8-ounce can whole oysters, drained, into corn mixture in skillet.

Nutrition Facts

204 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 93mg; sodium 327mg; potassium 293mg; carbohydrates 29g; fiber 2g; sugar 6g; protein 7g; trans fatty acidg; vitamin a 777IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 65mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

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