Scalloped Corn
Cheesy, easy Scalloped corn made right in the oven! Just mix everything together and bake for a delicious side dish!
Servings: 6 servings
Calories: 384kcal
Equipment
Ingredients
- 3 cups fresh or frozen corn
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon black pepper
- 2 teaspoons dried onion minced
- 2 tablespoons fresh parsley minced
- 1 cup sharp cheddar shredded
- 4 tablespoons unsalted butter melted
- 2 large eggs beaten
- 2 cups half and half
Instructions
- Preheat oven to 375F. Place rack in top third position. Prep 8x8 baking dish by spraying with cooking spray.
- Mix all ingredients in large bowl until evenly distributed. Pour into prepared dish.
- Bake until mostly set, but slightly jiggly in the center when moved, about 50-55 minutes.
Notes
- Thaw Your Frozen Corn: If you're using frozen corn, thaw it properly to avoid extra water in your casserole. Just spread it out on a kitchen towel and let it sit at room temperature for a bit, or give it a quick zap in the microwave.
- Give It a Good Mix: Make sure all your ingredients are thoroughly mixed together. This ensures every spoonful is packed with all the flavors – the corn, the cream, the cheese, and those lovely herbs and spices.
- Check for Doneness: When baking, keep an eye on your dish in the last few minutes. You want it set but still slightly jiggly in the center because it'll firm up as it cools, giving you that perfect, creamy texture.
- Let It Rest: Give your old-fashioned scalloped corn a lil' rest after pulling it out of the oven. This short wait lets it set up nicely, so you get neat, delicious servings rather than a runny dish.
Nutrition
Calories: 384kcal | Carbohydrates: 29g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 584mg | Potassium: 355mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1103IU | Vitamin C: 8mg | Calcium: 240mg | Iron: 1mg