Food Old-Fashioned Scalloped Corn 3.0 (1) Creamy and delicious, this nostalgic dish is a favorite for potlucks and family dinners alike. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Photo: Rachel Marek / Kelsey Moylan Prep Time: 25 mins Bake Time: 35 mins Stand Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 tablespoons butter or margarine ¾ cup coarsely crushed saltine crackers (about 10 crackers) 1 large onion, finely chopped (1 cup) 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn, thawed 1 14.75 ounce can cream-style corn 1 cup coarsely crushed saltine crackers (about 14 to 15 crackers) 1 cup milk, half-and-half, or light cream 3 eggs, lightly beaten 1 4 ounce jar diced pimiento, drained ½ teaspoon ground black pepper or 1/4 teaspoon cayenne pepper ¼ teaspoon paprika (optional) ½ cup shredded Swiss, Gruyére, cheddar or provolone cheese (2 ounces) (optional) Directions Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside. For topping: In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika. Transfer corn mixture to the prepared baking dish. Sprinkle on topping. Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving. Makes 8 servings. Old-Fashioned Scalloped Corn with Ham: Prepare as directed above. Cut 6 ounces cooked boneless ham into bite-size cubes. Stir into corn mixture in skillet. Old-Fashioned Scalloped Corn with Oysters: Prepare as directed above. Stir one 8-ounce can whole oysters, drained, into corn mixture in skillet. Print Nutrition Facts (per serving) 204 Calories 8g Fat 29g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 204 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 93mg 31% Sodium 327mg 14% Total Carbohydrate 29g 11% Total Sugars 6g Protein 7g Vitamin C 18mg 89% Calcium 61mg 5% Iron 1mg 8% Potassium 293mg 6%