Christina Applegate's Scalloped Corn Casserole Recipe Is Country-fied (4 Ingredients) by Donna John

After attacking my stack of very old food magazines, this recipe for Nancy Priddy's scalloped corn ended up in my "going to make it" pile. Nancy is actress Christina Applegate's mom, and the magazine was featuring favorite holiday recipes from celebrity moms. This scalloped corn recipe is a more country-fied version of Jennifer Garner's grandma's creamed corn recipe. Instead of fresh corn cut from the cob, this corn recipe uses cans of cream-style corn.

Photo credit (all photos): Donna John

This corn casserole bakes up to have a souffle-like texture and would be wonderful served for dinner during the week or at any holiday meal. To make this scalloped corn you will need these simple ingredients: three cans of cream-style corn, eggs, crackers, butter, salt and black pepper. The only prep is crushing the crackers. The ingredients are mixed up in the same dish you bake it in and it bakes up in about 55 minutes.

Pro Tip: An easy way to crush the crackers is to put them into a plastic food storage bag and crush with your hands or a rolling pin. Nancy says, "Christina and I love to put them in plastic sandwich bags and beat on them with a large wooden spoon. Such fun and so therapeutic!"

One word of advice from Nancy when you make this corn recipe: "It's important to make sure the corn mixture has stiffened somewhat. Do not serve runny like creamed corn." We got it, Nancy! Serve this baked corn as a side dish with dinner. I served mine with grilled pork chops and zucchini.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 to 55 minutes
Total Time: 1 hour
Servings: 8

Ingredients

• 42 ounces (3 cans) cream-style corn
• 3 eggs
• 3 cups crushed saltine crackers (I used Ritz crackers)
• 4 - 5 tablespoons butter (Nancy calls them "medium chunks")

Here's how to make it: 

1. Pour the three cans of cream corn into a baking dish. Add the eggs.
   
2. Mix well.
   
3. Add about 2 cups of the crushed cracker crumbs. Season with salt and black pepper, to taste. Mix well. (I added lots of black pepper, but very little additional salt. Nancy used saltine crackers, but I only had Ritz, which are buttery and worked very well in this recipe. Use whatever crackers you like.)
   
4. Top with the chunks of butter.
   
5. Bake in a preheated 350-degree F oven for about 50 to 55 minutes, or until the mixture begins to stiffen to the consistency of a souffle. Remove from the oven and top with the remaining cracker crumbs. (Nancy says to "lightly sauté" the remaining 1 cup of cracker crumbs before adding to the top of the corn. I skipped this step because I saw no reason. The oven will brown the cracker crumbs.)
   
6. Bake another 5 minutes.
   
7. Store any leftover corn in an airtight container in the fridge.
   

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