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Scalloped Corn
Course Side Dish
Cuisine American
Keyword corn-casseroles, scalloped-corn, scalloped-corn-recipe
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Stand time 5 minutes minutes
Servings 12 servings
Calories 277kcal
- 5 Tbsp butter divided
- 1 32 oz package frozen whole kernel corn thawed
- 1 1/2 cups half and half
- 3 large eggs
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1 1/2 cups sharp white cheddar or pepper-jack cheese divided
- 1 sleeve round butter crackers i.e. Ritz crushed and divided
Preheat oven to 325°F. Butter a 13 x 9 inch baking dish with 1 Tbsp butter. Set aside.
In a small mixing bowl, whisk together half and half, eggs, sugar, salt and nutmeg.
Add corn to a medium-size bowl. Add half and half mixture plus 3/4 cup cheese and 1/2 cup crushed crackers. Mix well. Pour into buttered dish.
Bake for 30 minutes. Melt 4 Tbsp butter and toss with remaining cracker crumbs.
Sprinkle top with reserved cheese and buttered crumbs. Return to oven for 20-30 minutes or until golden.
Let stand 5 minutes then serve.
Serving: 1serving | Calories: 277kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 332mg | Potassium: 164mg | Fiber: 2g | Sugar: 8g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg