Scalloped Corn

Servings: servings (6 cups total)

Calories: 235cal

Run Ritz crackers through a food processor to turn into crumbs. While processing, drizzle in the melted butter. Remove 2 handfuls of the topping to use in the casserole and set the rest of the topping aside.

If you would like, place the casserole dish onto a baking sheet. We didn’t and did not have any bubbling over.
In a large mixing bowl, combine drained whole kernel corn, creamed corn, half of the cheddar cheese, reserved 2-handfuls of crumb topping, and the whisked egg. Stir everything together and pour into casserole dish.
Sprinkle remaining cheddar cheese over the corn in the baking dish.
To the remaining crumb topping, stir in paprika, salt and pepper. Sprinkle seasoned crumb topping over the cheese in the casserole dish.
Bake for 45 minutes.
Remove from oven and allow to set for 10 minutes before serving.

5 from 1 vote

If you don’t have a 2-quart casserole dish, you can use an 8x8 or a 9x9 square baking pan instead.
This dish is made simple with the use of canned whole kernel corn and a can of creamed corn. You can use frozen corn in place of the whole kernels, but be sure to thaw and drain it before beginning.
For a lower carb option, replace the Ritz cracker crumbs with ground pork rinds!
To Make Ahead - This casserole can be made a day ahead. Simply assemble the recipe without adding the crumb topping. Cover or wrap with plastic wrap and store in the refrigerator. Bring the casserole to room temp, sprinkle with crumb topping then bake.
Storage - Store the scalloped corn in an air-tight container kept in the refrigerator for up to 4 days.
Freezing - Wrap the fully cooled baked dish a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature and reheat in a 350F oven until warmed through.

Course: Side Dish

Cuisine: American

Prep Time10

Cook Time45

Total Time55