Scalloped Sweet Corn Casserole Recipes

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SCALLOPED SWEET CORN CASSEROLE



Scalloped Sweet Corn Casserole image

This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
2/3 cup water
1/4 cup butter, cubed
3 cups fresh or frozen corn
1 can (5 ounces) evaporated milk
3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
1/2 teaspoon plus 3/4 teaspoon salt, divided
3 large eggs
3/4 cup 2% milk
1/4 teaspoon pepper
3 cups cubed bread
1 small onion, chopped
1 cup Rice Krispies, slightly crushed
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly., In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish., Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown. Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 258 calories, Fat 15g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 604mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.

JIFFY CORN CASSEROLE



Jiffy Corn Casserole image

How to make the best Jiffy corn casserole around with Jiffy corn muffin mix. Crispy brown cornbread edges with a soft corn casserole middle makes this literally the BEST corn casserole ever!

Provided by Karlynn Johnston

Categories     Appetizer

Number Of Ingredients 7

one 8 ounce package JIFFY Corn Muffin Mix
1/2 cup salted butter (, melted)
one 8-3/4 ounce can whole kernel corn (, drained)
1 can cream-style corn (, do not drain any liquid)
1 cup sour cream
2 large eggs
1/4 cup granulated sugar ((see notes))

Steps:

  • Preheat your oven to 350°F.
  • Grease a 2-quart lidded casserole dish with butter.
  • Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.
  • Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.
  • Remove and serve. This does not slice, this is spooned onto plates like a casserole.

Nutrition Facts : Calories 243 kcal, Carbohydrate 18 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 314 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SCALLOPED CORN



Scalloped Corn image

Scalloped Corn is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.

Provided by Sabrina Snyder

Categories     Side Dish

Time 40m

Number Of Ingredients 8

30 ounces creamed corn
15 ounces canned sweet corn (, drained)
3 large eggs
1 cup Ritz crackers (, divided)
1/2 cup unsalted butter (, divided)
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper

Steps:

  • Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
  • In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
  • Pour into baking dish.
  • Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
  • Sprinkle cracker mixture over corn.
  • Bake for 35-40 minutes until crackers are golden brown.

Nutrition Facts : Calories 242 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 397 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SCALLOPED CORN CASSEROLE



Scalloped Corn Casserole image

Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk.

Provided by BEARLYBARBIE

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
¼ cup chopped onion
¼ cup chopped green bell pepper
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon dry mustard
1 pinch ground black pepper
¾ cup evaporated milk
1 (14 ounce) can whole kernel corn
1 egg, slightly beaten
⅓ cup cracker crumbs
1 tablespoon melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
  • Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
  • Bake until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 26.2 g, Cholesterol 55.4 mg, Fat 13.2 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 6.2 g, Sodium 785.6 mg, Sugar 6.5 g

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