WebPreheat 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 …
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WebPreheat oven to 350°F. Into a large oven-proof dish (casserole or baking pan), stir together the corn (drained), onion, crushed saltines, beaten egg, salt, pepper …
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WebInstructions. Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into a greased 9×9 …
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WebSpray an 8×8 baking pan with cooking spray. Get out a large bowl. Whisk the eggs together. Add the corn and milk. Then add in the milk, butter, salt, pepper and 2 …
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WebIn 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, …
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WebPreheat the oven to 400 degrees F and grease a 3qt baking dish with non-stick spray or butter. Add the eggs to a large bowl and whisk well. Add the heavy cream, baking powder, erythritol, salt, and pepper. …
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WebPreheat the oven to 350ºF. Spray an 8×8 baking dish with cooking spray. In a large bowl, whisk the eggs until they are broken up. Add the milk and crushed crackers. Mix well. Add the drained corn, melted …
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Web1. In a large bowl, combine corn, milk, flour and eggs. Mix well. Season w/ salt and pepper. Pour into a 2 qt. casserole dish. Top w/ cracker crumbs and dot w/ butter.
WebDirections. Preheat oven to 350 degrees F. Grease a 2 quart pan. In a large bowl, combine corn, milk, 1 cup cracker crumbs, eggs and salt. Pour into prepared pan. Dot with butter …
WebPreheat the oven to 350 degrees F (175 degrees C). Butter an 8x11x2-inch casserole dish. Combine creamed corn, 1/2 cup cracker crumbs, 1/4 cup melted butter, and eggs in a large bowl; mix well. Pour …
WebInstructions. Empty the cans of baby corn into a colander and rinse thoroughly. Chop the zucchini, yellow squash and baby corm into small cubes (about the …
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WebPreheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter. In a large bowl, stir together the flour, baking powder, sweetener, …
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WebPreheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray. Add the melted butter, cream, and eggs to a mixing bowl and …
WebInstructions. Preheat oven to 325F / 160C / gas 3 and lightly oil a 1 1/2-quart baking dish. In a large bowl, combine milk, eggs, melted butter, maple syrup, onion …
Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Mix well. Pour the mixture into the prepared pan. Bake for 40 minutes or until the center of the casserole is set. Serve warm. The calories shown are based on the recipe being cut into 8 pieces, with 1 serving being ⅛ of the scalloped corn.
This easy scalloped corn is quick and makes a great side dish! Our Jiffy mix corn casserole is one of our most popular recipes. This recipe doesn’t call for Jiffy mix, however. Instead, it uses saltine crackers to help give the corn texture.
Instead, it uses saltine crackers to help give the corn texture. I remember my mom using saltine crackers because that’s generally the crackers we had on hand, but if you’d like a little more of a buttery flavor, use Ritz crackers or butter crackers. Mmmm! How do you make scalloped corn? This recipe is quite straightforward. Whisk eggs.
The eggs and corn combine for a heavy custard filling instead of breading. Whereas, scalloped corn consists of a cheesy and buttery corn filling. The dish is then topped with a cracker topping. Both are delicious but they are both very different casserole dishes.