My family calls this dish Scalloped Corn, but I have seen it also called corn casserole and corn pudding depending on what part of the country the author is from.

This dish is a Thanksgiving favorite in my family. We have had it every year since I was born. My grandmother taught me to make it when I was in my 20s and it became my responsibility to make it every year at some point a couple of years later. When my Grandmother was diagnosed with congestive heart failure and was forced to go on a low sodium diet I had to make some major changes to the recipe, including removing several pre-made components. Last year I found my grandmother’s original recipe. When she passed away in the summer I decided I needed to make sure this version of the recipe lived on. I might post my healthier version at some point in the future, but this is Sally’s version.

Ingredients
2 Cans creamed corn
1 Can whole kernel corn (strained)
1/4 Cup milk or cream (I always use heavy cream)
4 Tbsp unsalted butter (melted)
1 Tsp Salt
1-2 Tsp black pepper (or 1 Tsp white pepper)
1 8oz Reser’s french onion dip
1 8.5oz Box Jiffy corn muffin mix
15-20 Saltine or Club crackers (broken up into large crumbles)
3 Eggs Beaten

Optional – 1/2 yellow onion (sliced or coarsely chopped)

Instructions
Put corn in a large bowl. Mix in milk, melted butter, salt, pepper. Mix in Reser’s french onion dip. Add additional sliced onions if desired.

Set aside 2 Tbsp of Jiffy corn muffin mix in a small bowl of finger dish. Mix the rest into the corn mixture. Mix in cracker crumbles.

Fold in eggs.

Grease a casserole dish or spray with cooking spray.

Pour mixture into casserole dish. Sprinkle corn muffin mix you set aside earlier on top.

Bake at 350 for 55-75 minutes. Scalloped corn is done when shaking the dish does not cause jiggle in the center.

Serve with a large spoon or ladle.