Homey Scalloped Corn

Preparation info

  • Difficulty


  • Serves


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Watch the traffic when they spy scalloped corn at the church supper


  • 4 slices bacon, chopped
  • c. crushed saltine crackers
  • 1 medium onion, chopped
  • 2 eggs, beaten
  • 1 (1 lb.) can cream style corn
  • 1 (4 oz.) can pimientos, drained and chopped
  • 1 c. milk
  • 1 c. grated Cheddar cheese
  • ¼ tsp. salt
  • ¼ tsp. pepper


  • Cook bacon until crisp; remove from skillet. Combine 2 tblsp. bacon fat with ¼ c. cracker crumbs; set aside.
  • Cook onion in remaining bacon drippings until tender. Add remaining crumbs; mix and brown slightly.
  • Combine onion-crumb mixture with eggs, corn, pimientos, milk, cheese, bacon, salt and pepper. Pour into greased shallow 1½-qt. casserole. Top with reserved crumbs. Bake in moderate oven (350°) about 45 minutes.