I wanted to share with you a special holiday tradition for my family. Scalloped Corn! This delicious corn casserole is a big hit and is big enough to feed a large crowd.

My family has this recipe on all the major holidays and even for occasional family dinner. I actually don’t remember a holiday when we didn’t have this recipe and growing up I remember my mom making this dish and how wonderful the house smelled. Now, since my mom is in charge of preparing the majority of the meal I have taken over making the scalloped corn. This dish is a little complicated and has several steps but in the end it is totally worth the time. 

  • 2 cans of corn
  • 1 can of creamed corn
  • Dried minced onion to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • dash of pepper
  • 1 1/2 cups milk
  • 2 eggs slightly beaten
  • 2/3 cup cracker crumbs (Ritz or similar cracker) – Crush 2 rolls of Ritz, reserve the 2/3 for the crust and put the rest in the corn.
  • 2 tablespoon butter melted (for crust)
  1. Pre-heat oven to 350 degrees
  2. Melt 4 tablespoons of butter with minced onion in 2 quart saucepan
  3. Remove from heat
  4. Stir in flour, salt, paprika, and mustard
  5. Cook over low heat, stirring constantly until mixture is bubbly
  6. Remove from heat
  7. Gradually stir in milk
  8. Heat to boiling, stirring constantly
  9. Boil and stir for 1 minute
  10. Stir in corn, eggs, and extra cracker crumbs
  11. Pour into greased 2 quart casserole
  12. Mix cracker crumbs (2/3 cup) and 2 tablespoons of melted butter and sprinkle over corn.
  13. Bake for 1 hour or until knife inserted into center comes out clean
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