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Scalloped Corn Casserole

Scalloped Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup heavy cream
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 sleeve (about 30 crackers) Ritz crackers, crushed
  • 1/4 cup unsalted butter, melted (for the topping)

Method
 

  1. Heat oven to 350°F and grease a 2-quart baking dish. Whisk together heavy cream, eggs, 1/4 cup melted butter, flour, sugar, salt, and pepper until smooth. Fold in both corns and pour into the dish.
  2. Bake 35 to 40 minutes, until edges are set and center still jiggles slightly.
  3. Mix crushed crackers and remaining 1/4 cup melted butter. Sprinkle over the casserole and bake 12 to 15 minutes more, until topping is deep golden and custard is set.
  4. Cool 5 minutes, then scoop and serve hot.

Notes

Rest the casserole for a few minutes after baking so it slices cleanly. The cracker topping stays crunchiest the day you make it, but leftovers reheat well enough. Feel free to stir a cup of shredded cheddar into the batter before baking if you want an extra indulgent side.