Scalloped Corn
Scalloped Corn is a creamy, baked casserole dish typically made with fresh or creamed corn, eggs, butter, and a binder like flour or breadcrumbs, often topped with a crunchy layer of cracker crumbs or cheese. It hails from the American Midwest and South, where it's a beloved comfort food often served at potlucks, holidays, and family gatherings.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates and fat due to its corn, dairy, and butter content, with a moderate amount of protein from the eggs and any added cheese. A typical serving (about 1 cup) can range from 250 to 350 calories, providing a good source of fiber and vitamins like B vitamins and potassium from the corn.
Nutrition breakdown
| Calories | 215 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 6 mg |
| Calcium | 95 mg |
| Iron | 1.5 mg |
| Magnesium | 35 mg |
| Phosphorus | 110 mg |
| Folate | 45 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Scalloped Corn is a classic example of American 'church supper' or 'potluck' cuisine, reflecting a tradition of hearty, shareable dishes that transform simple ingredients into something rich and satisfying. Its name likely derives from the scalloped baking dish used, not from seafood, highlighting a fun linguistic quirk in culinary terminology.
