Kansas Corn Scallop
Kansas Corn Scallop is a comforting casserole combining sweet corn, creamy cheese, and crispy cracker topping. Its rich, savory flavors make it a perfect side dish or main for family dinners and potlucks, offering a nostalgic taste of classic American home cooking.
Ingredients
Instructions
- Drain liquid from whole kernel corn into a cup.
- Beat eggs slightly in a large bowl; stir in corn and 1/4 of the liquid, cream-style corn, evaporated milk, melted butter, minced onion, salt, and pepper.
- Fold in crushed soda crackers and cheese.
- Spoon mixture into a greased 8-cup baking dish.
- Bake in a slow oven at 325°F (163°C) for 1 hour or until set.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. If you prefer a bit of spice, add a pinch of cayenne pepper or chopped jalapeños to the mixture. You can also substitute the cheese with a sharp cheddar for a bolder flavor. Make sure to drain the corn well to avoid excess moisture, which could affect the baking process.
Serving Suggestions
Kansas Corn Scallop is delightful on its own but pairs wonderfully with a fresh garden salad or steamed green vegetables for a complete meal. You can serve it alongside grilled meats or even as a hearty side dish for a potluck. For a comforting dessert, follow with a slice of Lemon Poppy Bread to balance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes or until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring they're heated evenly. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Kansas Corn Scallop contains roughly 837 calories, with 6g protein, 57g carbohydrates, and 66g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1112mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn for canned corn. Just make sure to thaw and drain it well before adding it to the mixture. This will help maintain the right consistency in your dish.
What can I use instead of butter?
If you're looking for a dairy-free alternative, you can use olive oil or coconut oil in place of butter. This will add a different flavor profile but still keep the dish moist.
Is this recipe suitable for vegetarians?
Yes, Kansas Corn Scallop is a vegetarian-friendly dish. Just ensure that the cheese you choose is vegetarian-friendly, as some cheeses may contain animal rennet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).