Scalloped Corn Casserole
A classic scalloped corn casserole that combines sweet corn with a creamy, custard-like base. Perfect as a side dish for family dinners and holiday gatherings.
Equipment
- 1 baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Core Ingredients
- 2 cups fresh or frozen corn kernels
- 1 can 15 oz cream-style corn
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1/2 tsp salt
- 1/4 tsp pepper
Optional Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 tsp smoked paprika
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish and set it aside.
- In a large mixing bowl, whisk together the eggs, milk, and melted butter. Add the corn kernels, cream-style corn, salt, and pepper, and stir until well combined.
Baking
- Pour the corn mixture into the prepared baking dish. Smooth the top with a spatula to ensure even cooking.
- Place the baking dish in the oven and bake for 50 minutes, or until the top is golden brown and the center is set. Avoid overbaking to maintain a creamy texture.
Serving
- Remove the casserole from the oven and let it cool for a few minutes. This will help the flavors meld together. Slice and serve warm as a side dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh corn for the best flavor. Avoid overbaking to ensure a creamy texture. Ingredient Substitutions: Frozen corn can be used if fresh is unavailable. How to Serve: Pair with your favorite meats and vegetables. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the mixture a day in advance and bake before serving.