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Indulgent Scalloped Corn
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Indulgent Scalloped Corn


  • 2 tablespoons butter, softened
  • 1 small red onion
  • 12 ounces frozen corn, thawed (drained if necessary)
  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1 sleeve butter crackers, crushed
  • 4 tablespoon butter, melted


  1. Preheat oven to 350 degrees.
  2. Pour corn into 8 inch square casserole dish.
  3. Saute butter and onion in a skillet over medium heat until onions start to look glassy. Stir the onions into the corn. In the same skillet, melt 2 more tablespoons butter. Stir in the flour and add the milk and black pepper. Add salt to taste. Cook over medium heat until thickened and bubbly. Stir this sauce into the corn mixture.
  4. In a bowl, stir the butter and crackers together. Sprinkle the buttery cracker bits and crackers together. Sprinkle the buttery cracker bits over the top of the corn mixture.
  5. Bake at 350 degrees for about 30 minutes until the top is lightly browned.