Scalloped Corn Hotdish
A creamy, custardy baked corn dish made with crushed crackers, eggs, and milk. It's a common side at North Dakota church suppers, especially in late summer when sweet corn comes in.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •2-quart baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 11
- carbs
- 28
- protein
- 7
- calories
- 240
Instructions
- 1
Preheat your oven to 350°F. Grease a 2-quart baking dish.
- 2
Whisk the eggs and milk together in a large bowl until blended.
- 3
Stir in the whole kernel corn, creamed corn, half the crushed crackers, half the melted butter, salt, and pepper.
- 4
Pour the mixture into the prepared baking dish.
- 5
Toss the remaining crushed crackers with the remaining melted butter. Sprinkle them over the top.
- 6
Bake for 35-40 minutes until the center is set and the top turns golden.
- 7
Let the dish rest for 10 minutes before serving.
Chef's tips
Use a mix of whole and creamed corn for the best texture. Let the dish rest for 10 minutes after baking so it sets cleanly before serving.
Storage
Refrigerate covered up to 3 days.
Reheating
Reheat covered in a 325°F oven until warmed through, about 15 minutes.
Common mistakes to avoid
- •Baking it too long until the center turns rubbery
- •Leaving the crackers in large dry pieces instead of crushing them finely
Serving suggestions
Cooked Scalloped Corn Hotdish?
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