No Muffin Mix Scalloped Corn
Indulge in the comforting, homestyle flavors of No Muffin Mix Scalloped Corn, a creamy casserole dish that's as easy to make as it is delicious! This from-scratch recipe skips the muffin mix and instead combines sweet corn kernels, creamed corn, and simple pantry staples like flour, milk, and eggs for a homemade touch. Topped with crushed saltine crackers or breadcrumbs for a crispy, golden finish, this versatile side dish is the perfect accompaniment to holiday feasts, potlucks, or weeknight dinners. Optional shredded cheddar cheese adds an extra layer of indulgence, while the quick 15-minute prep makes it a hassle-free crowd-pleaser. Whether served warm alongside roasted meats or as part of a vegetarian spread, this scalloped corn recipe is destined to become a beloved favorite.
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Recipe Information
Ingredients
- 3 cups Sweet corn kernels (canned or fresh, drained)
- 1 can (15 oz) Creamed corn (canned)
- 1 cup Milk
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Crushed saltine crackers or breadcrumbs
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or similarly sized casserole dish with butter or non-stick spray.
In a large mixing bowl, combine the sweet corn kernels, creamed corn, milk, and eggs. Whisk until the mixture is smooth and well combined.
In a separate bowl, mix together the flour, sugar, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, whisking thoroughly to ensure there are no lumps.
Stir in the melted butter until fully incorporated. If using shredded cheddar cheese, mix it in at this step.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the crushed saltine crackers or breadcrumbs evenly over the top for a crisp and golden topping.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out mostly clean.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This will allow it to firm up slightly.
Serve warm and enjoy this creamy, homemade scalloped corn!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
