Description
This Scalloped Corn brings warmth and comfort to any table with its creamy texture, crunchy topping, and delightful flavor. A perfect side dish for festive occasions or cozy dinners.
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
- ½ cup unsalted butter, melted
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- chopped parsley for garnish
Instructions
- Preheat oven to 350° F and prepare a 9×9-inch baking dish with nonstick spray.
- In a bowl, combine cream-style corn, whole kernel corn, beaten eggs, ¾ cup crushed crackers, and half melted butter; mix well.
- Spread the mixture evenly in the prepared baking dish.
- In another bowl, mix remaining ¾ cup crushed crackers with melted butter, paprika, salt, and pepper; combine until evenly coated.
- Sprinkle topping over the corn mixture and bake for 30-40 minutes until golden brown.
- Let sit for 5-10 minutes before serving and garnish with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
For gluten-free versions, substitute with gluten-free crackers.
When reheating, a sprinkle of fresh breadcrumbs can help regain crunch.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg