Description
This quick and easy scalloped corn is comfort food at its best, with a creamy base seasoned with paprika and a pinch of nutmeg, and a savory, buttery cracker-crumb topping.
Ingredients
Scale
- 1 (15-ounce) can cream style corn
- 2 (15-ounce) cans whole kernel corn, drained
- 1½ sleeves Ritz crackers, crushed
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- ⅓ cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1–2 pinches ground cayenne
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees. Grease a 7×11-inch baking dish.
- Stir the cream-style corn, corn, ½ cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl.
- Spoon the mixture into the prepared casserole dish.
- Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn.
- Bake for 35-40 minutes or until golden brown and set. The center will be set and not jiggly. The internal temperature should be 160-165 degrees.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 181
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 100 mg