Vanderbilt Scalloped Corn OAMC

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READY IN: 40mins
Recipe by CraftScout

I have made this recipe twice now. The first time I wasn't sure I was going to make it public, because it was such a flop. Raw, liquidy, thoroughly unappetizing looking. The second time, though, it was beautiful and tasty, so here it is. I figured out the problem. Do not put this in the wrong size dish. I made a triple batch, and cooked half that night in an 11x7" casserole and froze the other half. The second half I baked in a 9x13" dish. If you need to cook more than 6-8 servings, make it in two 9x13"s. And add extra cracker crumbs to the top - you won't be sorry! :) Holiday recipe from Once a Month Mom and her cousin, Vanderbilt Wife.

Ingredients Nutrition

  • 15 ounces canned corn, drained
  • 15 ounces cream-style corn
  • 1 12 cups milk
  • 2 eggs, beaten
  • 4 tablespoons butter, melted
  • 1 tablespoon sugar
  • salt and pepper
  • 2 cups cracker crumbs
  • paprika

Directions

  1. Mix together everything but the paprika and one cup crumbs.
  2. TO FREEZE: Pour into a gallon sized, labeled bag and freeze.
  3. TO SERVE: Thaw (if necessary), and pour into a greased 9x13" baking dish. Top with additional cup of cracker crumbs, and sprinkle lightly with paprika. Bake at 350 degrees for 30-35 minutes. When you pull, the center might still be a little wobbly, like jello, but not liquid.

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