Best 7 Moms Scalloped Corn Recipes

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Moms scalloped corn is a classic side dish that is perfect for any occasion. It is creamy, cheesy, and packed with sweet corn flavor. This beloved dish is a staple in many family gatherings and potlucks. Whether you are looking for a comforting dish to serve with your favorite main course or a simple yet delicious side to enjoy on its own, Moms scalloped corn is sure to satisfy. With its easy-to-follow steps and readily available ingredients, this recipe is a must-try for both novice and experienced cooks alike.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S SCALLOPED CORN



Mom's Scalloped Corn image

Make and share this Mom's Scalloped Corn recipe from Food.com.

Provided by BeginnerChefMegan

Categories     Corn

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 1/4 ounce) can sweet corn, undrained
1 (14 3/4 ounce) can creamed corn
1 (7 ounce) box saltine crackers
1 egg
2 cups whole milk
1/2 cup butter
light brown sugar

Steps:

  • Preheat oven to 350°F.
  • Spray non stick spray in 8x8 inch casserole dish.
  • Dump corn and egg in dish, mix.
  • Pour milk over corn and egg
  • Crush saltine crackers over mixture until it is not very runny, mix in with corn mixture.
  • Slice butter and lay over top of mixture.
  • Sprinkle desired amount of brown sugar over butter (I put a good amount on).
  • Cook for about an hour or until brown sugar is no longer runny on top.

MOM'S SCALLOPED CORN



Mom's Scalloped Corn image

This is my mom's recipe. She has made this for every Holiday since I can remember. This is very easy and my family thinks it's very good! Note: This can be microwaved for 15 minutes. I prefer to use Italian breadcrumbs.

Provided by internetnut

Categories     Low Protein

Time 45m

Yield 7-14 serving(s)

Number Of Ingredients 7

14 3/4 ounces cream-style corn (1-2 cans)
15 ounces canned whole kernel corn (1-2 cans)
1/2 cup breadcrumbs, plus some for topping
1 onion, finely chopped
salt
pepper
1 -2 egg

Steps:

  • Preheat oven to 350.
  • Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
  • Bake for 30 minutes.

Nutrition Facts : Calories 129.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 30.2, Sodium 367.8, Carbohydrate 27.5, Fiber 2.3, Sugar 3.1, Protein 4.3

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.

Provided by David Tanis

Categories     dinner, casseroles, vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

8 tablespoons unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups milk or half-and-half
Salt and pepper
Pinch of cayenne
1 small onion, diced (about 1 cup)
1 small red bell pepper, diced (about 1 cup)
Kernels from 6 ears fresh corn (about 3 cups)
1 egg, beaten
1/2 cup crushed oyster crackers or soda crackers

Steps:

  • Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
  • Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
  • Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
  • Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
  • Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

SCALLOPED CORN



Scalloped Corn image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

SCALLOPED CORN



Scalloped Corn image

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of pepper
2/3 cup milk
1 can (15.25 oz) whole kernel corn, drained
1 cup Country® corn flakes cereal
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
  • Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
  • In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

Tips:

  • Choose the freshest corn possible. Fresh corn will have plump, juicy kernels and a sweet flavor. If you can't find fresh corn, frozen corn is a good substitute.
  • Use a variety of cheeses. A combination of cheddar, Parmesan, and Gruyère cheeses will give your scalloped corn a rich and flavorful sauce.
  • Don't overcook the corn. Scalloped corn should be cooked until the corn is tender but still has a slight crunch. Overcooking will make the corn mushy.
  • Serve scalloped corn immediately. Scalloped corn is best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Scalloped corn is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy sauce, tender corn, and cheesy topping, scalloped corn is sure to be a hit at your next gathering. So next time you're looking for a simple and delicious side dish, give scalloped corn a try. You won't be disappointed!

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