Description
This Cheesy Skillet Scalloped Corn combines tender corn kernels, rich cream, and gooey cheese baked together in a buttery skillet. Golden on top and creamy underneath, it’s the perfect comforting side for holidays or cozy family dinners.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned — drained)
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half)
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 eggs, lightly beaten
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ cup crushed buttery crackers (or breadcrumbs)
- 1 tbsp melted butter (for topping)
Instructions
- Preheat oven
- Heat oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet.
- Sauté aromatics
- In the skillet, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant (about 3–4 minutes).
- Make the creamy base
- Stir in flour and cook 1 minute to form a roux. Gradually whisk in cream and milk until smooth.
- Add corn and cheese
- Add corn, salt, pepper, and paprika. Stir in cheddar and Monterey Jack until melted. Remove from heat.
- Incorporate eggs
- Stir a few spoonfuls of hot mixture into the beaten eggs to temper, then mix back into the skillet.
- Add topping & bake
- Combine cracker crumbs with melted butter and sprinkle over top.
- Bake uncovered for 25–30 minutes, until golden and bubbling around the edges.
- Serve
- Let rest for 5 minutes before serving warm from the skillet.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about ¾ cup)
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg