Wednesday, February 2, 2011

Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)
 Spread the rest of the crackers on top.
 Dot with butter.
 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.


  1. G'day Jenny, never heard or had scalloped corn, true!
    There always is a first time as I would try anything once, maybe twice..looks yum!
    Cheers! Joanne
    Viewed as part of Cathy's Bloggers Showcase: Thanksgiving (Fall) Recipe RoundUp

    1. It's definitely a Midwestern dish. So easy and so yummy!

  2. I am still debating what corn dish I am going to take for Thanksgiving. I have a recipe similar to your Cornbread Casserole, but I have never made a scalloped corn before. Thanks for a great recipe to add to my list of corn idea's!