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Scalloped Corn


  • Serves 8.


  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 (10-oz.) bag frozen corn kernels, thawed
  • 2 eggs, lightly beaten
  • 1 (15-oz.) can cream-style corn
  • 1/4 teaspoon salt
  • 2/3 cup crushed buttery crackers
  • 1 cup milk
  • 2 oz. shredded sharp cheddar cheese


Preheat oven to 325°. Heat butter in small pan and sauté onion and bell pepper until tender. Remove from heat and add thawed corn. In a separate bowl, combine eggs, cream-style corn mixture, salt, crushed crackers, and milk. Combine with onion mixture and pour into greased, 2-quart rectangular pan. Sprinkle with shredded cheese. Bake, uncovered, for 40 minutes until golden brown.

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