Experience the ultimate comfort in a dish with this creamy, golden-brown scalloped corn casserole. Combining sweet cream-style corn with buttery crackers creates a soft, custardy center that perfectly contrasts with a crisp, seasoned topping. It is a reliable, pantry-friendly side dish that brings a touch of home-cooked warmth to any weeknight dinner or Sunday feast, filling your kitchen with a sweet, toasted aroma as it bubbles in the oven.
2 cans cream-style corn
1 can whole kernel corn, drained
1 1/2 sleeves Ritz crackers, finely crushed
1/2 cup butter, melted
2 large eggs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Preheat your oven to 350 degrees Fahrenheit and butter a baking dish.
In a large bowl, whisk together the cream-style corn, drained kernel corn, eggs, half of the melted butter, and half of the crushed crackers.
Stir until well combined and pour the mixture into the prepared baking dish.
In a smaller bowl, combine the remaining crushed crackers with the rest of the melted butter, paprika, salt, and pepper.
Sprinkle the seasoned cracker mixture evenly over the top of the corn base.
Bake for 30 to 40 minutes until the top is golden brown and the edges are bubbling.
Ensure crackers are finely crushed for even distribution. You can substitute butter with margarine or a neutral oil if preferred, though butter provides the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://elitesrecipes.com/scalloped-corn-casserole/