"To assemble bright, custardy, and oh-so-simple scalloped corn, at its most basic, corn is mixed with milk, melted butter, and a few eggs and baked in a casserole dish. The mixture is usually topped with some type of crumbled cracker, often mixed with butter or a few spices. That's it. The result is a retro-yet-timeless comfort food that belongs on your dinner table, not in the past."
"Feel free to get creative with your choice of crackers here. Salty, buttery Ritz would create a richer profile, while crushed rosemary crackers would lend herbaceous dimensionality. In some recipes, crumbled crackers are stirred into the corn mixture, giving the dish a more substantial texture. The customization doesn't have to stop there, either. A generous dollop of sour cream or cream cheese (even flavors like chive and onion cream cheese) would give scalloped corn added richness and moisture."
Scalloped corn is a simple, pantry-friendly casserole built from canned cream-style corn, milk, melted butter, eggs, and a crumbled cracker topping. The mixture bakes into a bright, custardy dish with a crunchy, buttery crust. The recipe originates from country-style traditions, especially Amish and Southern cooking, and relies on dry-goods staples for affordability and convenience. Variations include stirring crackers into the custard, using different crackers for flavor, and adding sour cream, cream cheese, or horseradish for richness or a spicy kick. The dish is versatile, serves a crowd cost-effectively, and adapts to ingredients on hand.
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