SCALLOPED CORN RECIPE RITZ CRACKERS RECIPES

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SCALLOPED CORN RECIPE (WITH BUTTERY CRACKERS) | KITCHN



Scalloped Corn Recipe (with Buttery Crackers) | Kitchn image

This tasty side dish is so easy, it only requires frozen corn and a handful of basic ingredients.

Provided by Olivia Mack McCool

Categories     Dinner    Side dish    Casserole

Total Time 3600S

Prep Time 900S

Cook Time 2700S

Number Of Ingredients 8

2 (16-ounce) bags frozen corn kernels
5 tablespoons unsalted butter, divided
3 large eggs
1 1/2 cups half-and-half
1 tablespoon granulated sugar
2 teaspoons kosher salt
1/2 small yellow onion
32 butter crackers, such as Ritz, divided

Steps:

  • Thaw 2 (16-ounce) bags frozen corn kernels according to package instructions.
  • Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-cup baking dish, such as a 9-inch square or 9x13-inch oval, with 1 tablespoon of the unsalted butter.
  • Place 3 large eggs, 1 1/2 cups half-and-half, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt in a large bowl and whisk to combine. Add the corn and stir to combine.
  • Prepare the following, adding each to the bowl of corn as you completely it: Mince 1/2 small yellow onion. Crush 16 of the butter crackers with your hands. Stir to combine.
  • Transfer to the baking dish and spread into an even layer. Bake for 20 minutes. Meanwhile, make the topping.
  • Place the remaining 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 45 seconds. Using your hands, crush the remaining 16 crackers into the butter, then stir to combine.
  • When the corn is ready, top evenly with the buttered cracker crumbs. Bake until the crackers are golden brown and the edges of the baking dish are starting to brown, about 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : SaturatedFatContent 9.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.2 g, SugarContent 8.6 g, ServingSize Serves 8, ProteinContent 8.8 g, FatContent 19.2 g, Calories 371 cal, SodiumContent 477.0 mg, FiberContent 3.3 g, CholesterolContent 0 mg

SCALLOPED CORN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Scalloped Corn Recipe | Food Network Kitchen | Food Network image

White Cheddar cheese and buttery cracker crumbs top this classic side made from frozen sweet corn and creamy half-and-half.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 10 minutes

Yield 10 to 12 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
3 large eggs
1 1/2 cups half-and-half
1 tablespoon sugar
Two 14-ounce packages frozen corn (about 5 cups), thawed
1 1/2 cup coarsely crushed buttery crackers, such as Ritz or Toll House
1 cup shredded white Cheddar (about 2 ounces)
Kosher salt

Steps:

  • Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
  • Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
  • Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

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