Scalloped Corn Supreme
A creamy, savory casserole featuring sweet corn combined with tender onions and pimiento, baked under a crispy cracker crumb topping. Perfect as a comforting side dish for family dinners or holiday gatherings, offering a delightful blend of textures and flavors that complement a variety of main courses.
Ingredients
Instructions
- Heat the milk and cream-style corn gradually.
- Stir in the beaten egg.
- Add chopped onion, chopped pimiento, salt, and a dash of pepper; mix well.
- Pour the mixture into a greased 8-inch round baking dish.
- Top with buttered cracker crumbs.
- Bake at 350°F for 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or replacing part of the milk with sour cream. If you don’t have cracker crumbs, crushed cornflakes or breadcrumbs can work as substitutes. To enhance the flavor, sauté the onion before adding it to the mixture. Experiment with different seasonings like garlic powder or paprika for added depth.
Serving Suggestions
Scalloped Corn Supreme pairs beautifully with grilled meats or roasted vegetables for a complete meal. Consider serving it alongside a fresh salad or as a side to hearty dishes like fried chicken. It also complements lighter options, such as the Strawberry Cream Salad, making it a versatile dish for any occasion.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn Supreme contains roughly 241 calories, with 5g protein, 42g carbohydrates, and 6g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1434mg per serving (62% 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 use frozen corn! Just thaw it first and use about 2 cups to replace the canned corn. Blanching the frozen corn briefly can also enhance its flavor and texture.
What can I substitute for the pimiento?
If you don't have pimiento, diced roasted red peppers or even chopped green bell peppers can serve as a good substitute. They will add a similar sweetness and color to the dish.
Can this dish be made ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to a day before baking. Just add the buttered cracker crumbs right before baking to ensure they stay crispy.
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).