A scalloped corn casserole is timeless comfort food at its finest.
Learn how to make scalloped corn casserole.
It’ll be your signature dish for all the family gatherings and potlucks.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Why Is It Called Scalloped Corn Casserole?
Is it due to its resemblance in taste and texture toscalloped potatoes?
It turns out yes, ascallopeddish is one cooked in milk or cream, and baked until bubbly.
Credit:https://www.southernliving.com/recipes/scalloped-corn-casserole
This recipe is so easy you could make it with your eyes closed.
Prepare it through Step 4, cover, and refrigerate overnight.
Let it come to room temperature for about 30 minutes, then bake as directed.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to room temperature and reheat, covered, in a 325F oven until hot throughout before serving.
More Corn Casserole Recipes You’ll Love
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packages), thawed, divided
1(8-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Lightly coat an 11-by-7-inch baking dish with cooking spray; set aside.
Pour into prepared baking dish.
thyme in a bowl; set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Toast cracker topping:
Remove baking dish from oven; sprinkle evenly with cracker mixture.
Let stand 10 minutes.
Corn casserole should have a pudding-like texture in the center, but not be overly mushy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to room temperature and reheat, covered, in a 325F oven until hot throughout before serving.
Feel free to use fresh, canned, or frozen corn for this corn casserole.
Just drain the canned or thawed frozen corn before using.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
