Description
These creamy, cheesy Skillet Scalloped Corn are pure comfort straight from my kitchen to your plate. Fresh sweet corn gets nestled with a rich cheese sauce that makes dinner feel like a warm hug from grandma.
Ingredients
Scale
Main Ingredients:
- 1 can (15 oz/425g) whole kernel corn, drained
- 1 can (14.75 oz/418g) cream-style corn
- 1 cup (113g) shredded cheddar cheese
Supporting Ingredients:
- 2 large eggs
- ½ cup (120ml/4 fl oz) whole milk
- ¾ cup (about 20 crackers) crushed saltine or buttery crackers
Seasoning and Aromatics:
- 2 tablespoons (28g) butter
- 1 small yellow onion, finely chopped
- ½ cup (75g) chopped red bell pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Fire up your oven to 350°F (175°C). Grab a 10-12 inch oven-safe skillet and melt 2 tablespoons (28g) butter over medium heat. Toss in 1 finely chopped small yellow onion and ½ cup (75g) chopped red bell pepper. Sauté for 4-5 minutes until the vegetables soften and release their aromatic magic.
- Grab a large mixing bowl and combine 1 can (15 oz) drained whole kernel corn, 1 can (14.75 oz) cream-style corn, 2 large eggs, ½ cup (120ml) whole milk, 1 cup (113g) shredded cheddar cheese, ¾ cup (about 20) crushed saltine crackers, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Whisk everything together until the mixture looks smooth and well-blended.
- Pour the corn mixture over the sautéed vegetables in your skillet. Give it a gentle stir to distribute the ingredients. Sprinkle an extra handful of shredded cheese on top for a golden, crispy crust.
- Slide the skillet into the preheated 350°F (175°C) oven. Bake for 35-40 minutes, watching for a golden-brown top and a center that’s set and slightly firm.
- Remove the skillet from the oven and let it rest for 5-10 minutes. This helps the dish settle and makes serving easier. Scatter 2 tablespoons chopped fresh parsley over the top for a pop of color and fresh flavor.
- Serve the corn casserole directly from the skillet while it’s warm, letting everyone admire your delicious creation.
Notes
- Always use a cast-iron skillet for the best heat distribution and a crispy bottom crust.
- Crush crackers roughly to maintain some texture and prevent the dish from becoming too dense.
- Fresh sweet corn can replace canned corn for a more vibrant summer flavor, but drain excess liquid carefully.
- For a gluten-free version, substitute crushed gluten-free crackers and ensure all other ingredients are certified gluten-free.
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 95 mg