Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 1/2 cups saltine crackers crushed
- 30 ounces canned corn drained
- 15 ounces canned creamed corn
- 1/4 cup unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk the eggs until frothy.
- Stir in the whole milk and half of the crushed saltine crackers until well combined.
- Add the drained corn, creamed corn, melted butter, salt, and black pepper to the bowl, mixing thoroughly.
- Pour the corn mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining crushed saltine crackers over the top of the corn mixture.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
- Let the scalloped corn rest for a few minutes before serving warm.
