Mom’s Scalloped Corn Casserole

Mom’s Scalloped Corn Casserole Recipe

Ingredients

1 can cream style corn
1 can whole kernel corn (drained) (OR) 1 ½ c. frozen corn
¼ c. white sugar
2 c. saltine crackers (crushed)
2 c. milk
2 whole eggs
Paprika

*Laurie’s Tip: I used sweetcorn that I processed from the farm this summer.

Directions

Step 1: Place saltines in a bag and crush using a rolling pin.

Step 2: Add crushed saltines cream corn, whole kernel corn, sugar, milk and eggs in a large bowl.

Step 3: Combine well and pour into a well-greased 9X11” baking dish. Sprinkle with paprika.

Step 4: Bake at 350 degree for 40 minutes until set and lightly golden brown on top.

*Laurie’s Prep Tip: This corn casserole can be made a week ahead of time. Cover and freeze. Then allow to defrost in the fridge for 2 days before baking. Allow to get to room temperature (about 2 hours) before baking.

Mom’s Original Written Recipe: