Scalloped Corn with Ritz Cracker Crunchies.
This Scalloped Corn is a comforting side dish with a creamy base and a crunchy Ritz cracker topping!
Servings: 8 servings
Ingredients
- 1 cup half and half
- 3 large eggs
- 1 tablespoon sugar
- Kosher salt and pepper to taste
- 3 (10 oz) bags frozen corn thawed
- 8 ounces sharp white cheddar freshly grated
- 2 cups crushed Ritz crackers
- 4 tablespoons butter melted
- 3 tablespoons chopped fresh chives
Instructions
- Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C).
- Step 2: Prepare the Egg Mixture. In a large mixing bowl, whisk together the half and half, eggs, sugar, salt, and pepper until well combined.
- Step 3: Incorporate the Corn. Add the thawed corn to the egg mixture and gently fold it in until evenly coated.
- Step 4: Add the Cheese. Stir in the grated sharp white cheddar cheese until evenly distributed.
- Step 5: Transfer to Baking Dish. Pour the corn mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Step 6: Prepare the Ritz Cracker Topping. In a medium bowl, combine the crushed Ritz crackers and melted butter until fully coated.
- Step 7: Add the Crunchies. Sprinkle the buttery Ritz cracker mixture evenly over the top of the corn mixture.
- Step 8: Bake. Place the baking dish in the preheated oven and bake for 30-35 minutes until golden brown and bubbling.
- Step 9: Garnish and Serve. Remove from the oven, let cool for a few minutes, and sprinkle with chopped fresh chives before serving.
Equipment
- Large Mixing Bowl
- Whisk
- 9x13 inch Baking Dish
- Spoon or spatula
- Oven mitts
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F until warmed through.
- For a lighter version, use low-fat milk instead of half and half.