Scalloped Corn
Creamy scalloped corn topped with buttery, seasoned Ritz crackers, an easy, crowd-pleasing side dish for any occasion.
Ingredients
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 3 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 2 cup crushed Ritz crackers, divided
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine cream-style corn, drained corn kernels, beaten eggs, 1 cup of the crushed crackers, and ¼ cup of the melted butter. Stir until everything is fully combined.
- Pour the corn mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, combine the remaining crushed crackers, the remaining melted butter, paprika, salt, and pepper. Stir until the cracker crumbs are evenly coated and moistened.
- Sprinkle the seasoned cracker topping evenly over the corn mixture in the baking dish.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let it rest for 5 to 10 minutes. Garnish with chopped parsley, if desired, before serving.