Indigenous to the Americas, corn was farmed by Native Americans and introduced to European settlers. Scalloped preparations are similar to French gratins, baked with cream or cheese and often including a crumb topping.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 2 large eggs
- 1 cup milk
- ⅔ cup crushed saltine cracker or butter cracker crumbs
- 2 cans (15.25 oz) whole kernel corn, drained
- 3 Tbsp butter, melted
- ¾ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp sugar
- 1 Tbsp onion, minced
Directions
- Preheat oven to 350°F.
- Grease an 8-inch square baking pan using nonstick cooking spray.
- Whisk the eggs together in a large bowl.
- Add the milk and crushed crackers, mixing to combine.
- Stir in the corn, melted butter, salt, pepper, sugar, and onion.
- Pour the mixture into the cooking pan and bake for 40 minutes, until the center is set.
- Serve warm.
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