Rating: 4.27 stars
229 Ratings
  • 5 star values: 137
  • 4 star values: 50
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 12

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.

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  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.

  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.

  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts

230 calories; protein 4.5g; carbohydrates 31.4g; fat 11.6g; cholesterol 61.6mg; sodium 566.6mg. Full Nutrition
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Reviews (234)

Most helpful positive review

Rating: 5 stars
11/14/2003
I fixed this for Thanksgiving to take to my parents. My Grandma (85yo) has been wanting the recipe since then, She states this is the best she has had. She is from the country and I remember visiting when she made everything from scratch, her "canned" veggies etc.. were from a mason jar, butter was from a churn, ah to go back in time. Well, if she said it is the best, then it must be!!!! Read More
(147)

Most helpful critical review

Rating: 1 stars
12/07/2011
For me, this recipe turned out like thickened cream corn. I followed the recipe exact and then added another cup of crackers. It was still very runny and had no flavor. Not the scalloped corn I was looking for at all but it might just be a different type than what I'm used to. Read More
(14)
229 Ratings
  • 5 star values: 137
  • 4 star values: 50
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 12
Rating: 5 stars
11/13/2003
I fixed this for Thanksgiving to take to my parents. My Grandma (85yo) has been wanting the recipe since then, She states this is the best she has had. She is from the country and I remember visiting when she made everything from scratch, her "canned" veggies etc.. were from a mason jar, butter was from a churn, ah to go back in time. Well, if she said it is the best, then it must be!!!! Read More
(147)
Rating: 5 stars
03/16/2007
My husband has been trying to get me to make Scalloped Corn for about the past 16 years but with all the varying versions I was always leery on picking the right one. I decided to surprise him this last Thanksgiving using this recipe – I realize now that this dish needs about 15-20 minutes to ‘rest’ before serving. I got a second change at Thanksgiving dinner when my daughter and son-in-law came home to visit while on R&R from their tour in Iraq. This time I used 1 sleeve of cracker and ¼ cup butter in the corn mix and 1 sleeve of crackers and ½ cup butter on the top. A huge hit!! I was even asked to bring this as my passing dish for the Family Reunion ;o) Read More
(137)
Rating: 5 stars
12/23/2003
This recipe is a great alternative to regular corn, which I would eat every night if my husband allowed me! The only thing that I changed was that I used 1 can cream corn and 1 can regular corn (scaled down the recipe). By adding regular corn, it had a "cornier" texture, as opposed to just creamy. Read More
(99)
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Rating: 5 stars
12/29/2006
Delicious! The best scalloped corn I've ever made. I used 2 cans of creamed corn and 1 can of whole corn. I made this for Christmas dinner and everyone loved it! I used crushed Ritz crackers instead of saltines and it had a more flavorful taste plus added 1/4 cup of finely chopped red onions which added more flavor too. I also added 1/4 cup parmesan cheese to the cracker crumb mixture for the topping. I will make this over and over again! Thanks for the great recipe. Read More
(89)
Rating: 5 stars
11/28/2007
This recipe is so easy and delicious. The only change I made was that I used one can of whole corn and two cans of creamed. I had this for a Thanksgiving side and everyone loved it. Read More
(53)
Rating: 5 stars
12/15/2003
I made this recipe as a "run through" before the final day - just to make sure we liked the recipe & to see if I would want to serve it for Christmas dinner. Let me tell you it was a hit! I didn't do my "timing" all that well so I ended up cooking it in the microwave in a casserole dish & it was still fantastic! I've been to previous family gatherings where someone has brought Scalloped Corn & it wasn't very good either too soupy or too thick. This one was just perfect. I would recommend this recipe - FOR SURE! Read More
(38)
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Rating: 4 stars
11/15/2006
One of my family Thanksgiving traditions is this dish - I always add a few extra crackers to thicken it a bit more! Excellent and very tastey! Read More
(35)
Rating: 5 stars
12/02/2002
By using only 2 cans creamed corn with 1 can regular corn and substituting saltine crackers for buttery club crackers our family just loved it! Read More
(34)
Rating: 5 stars
11/27/2002
VERY GOOD! I made this yesterday for our Thanksgiving (I'm from Canada) dinner. I cut the recipe down a little as we didn't have that big of a group. Instead of creamed corn (I didn't have any) I used canned crisp sweet corn and added half a can of milk to make it "creamed". I used 1 egg and halved the rest of the recipe. Came out perfect. My husband said it is now his favorite way to eat corn. Read More
(28)
Rating: 1 stars
12/07/2011
For me, this recipe turned out like thickened cream corn. I followed the recipe exact and then added another cup of crackers. It was still very runny and had no flavor. Not the scalloped corn I was looking for at all but it might just be a different type than what I'm used to. Read More
(14)