This old-fashioned scalloped corn is a cozy holiday side dish made with simple pantry staples. Creamy, buttery, and perfectly golden on top, it’s a nostalgic favorite that’s been passed down through generations, and it’s still one of the easiest casseroles you’ll ever make!
Try other classic holiday favorites like Jiffy corn casserole, broccoli casserole, or Aunt Bee’s potato casserole for your next family gathering.
Table of Contents
Before You Get Started
- Use both creamed corn and whole kernel corn for the best creamy texture and slight bite.
- Don’t skip the cracker topping; it gives that signature buttery crunch.
- Bake until set and golden around the edges. The center should be firm but creamy.
Scalloped Corn vs. Corn Pudding
While both dishes feature sweet corn baked in a creamy mixture, scalloped corn is thicker and a bit firmer thanks to the addition of cracker or breadcrumb crumbs for structure. Corn pudding, on the other hand, has a softer, custard-like texture with a richer, more delicate consistency.
How to Make Scalloped Corn
Step 1: Make the Topping
Combine half of the cracker crumbs (about ¾ cup) with 2 tablespoons of melted butter. Set the topping aside so that it’s ready to use in a few minutes.
** Pro Tip: We like Ritz, Saltines, or Club crackers in this dish; however, breadcrumbs or Cornflakes crumbs are great substitutes.
Step 2: Combine the Ingredients
In a large bowl, whisk together the eggs and milk. Stir in the corn, creamed corn, ¾ cup of cracker crumbs, 4 tablespoons of melted butter, and sugar.
** Quick Note: Don’t overbeat; just whisk until combined.
** Ingredient Note: I use frozen corn that’s thawed and patted dry; however, drained canned corn or fresh corn kernels also work.
** Flavor Variation: Add grated or finely diced onion or a handful of shredded cheddar for a flavorful twist.
Step 3: Transfer to a Dish and Add Topping
Pour the mixture into a greased 2-quart casserole dish (8 x 8-inch or 11 x 7-inch). Sprinkle the buttered cracker crumbs over top.
Step 4: Bake
Bake uncovered at 350°F for 45-55 minutes, until golden and set in the center. The edges should be slightly crisp and the center should be firm but creamy.
Step 5: Cool Slightly
Let the dish stand for 5-10 minutes before serving.
Variations and Serving Ideas
- Add cheese for a richer casserole.
- Swap crackers for panko or cornflakes for a different crunch.
- Make it gluten-free with GF crackers.
- Serve with pineapple glazed ham, maple glazed roasted turkey, or Dutch oven pot roast for a Southern-inspired holiday meal.
Storage, Freezing & Make Ahead
- Make Ahead: Assemble the casserole (without baking) up to 1 day in advance, cover, and refrigerate. Bake just before serving.
- Store: Leftovers last 3-4 days in the fridge.
- Reheat: Warm in a 350°F oven until heated through, loosely covered with foil to prevent over-browning.
- Freeze: Freeze the baked casserole for up to 2 months. Thaw overnight before reheating.
Frequently Asked Questions
What is scalloped corn?
A baked corn casserole with a custardy base and a buttery cracker topping. Simple and comforting!
Can I use fresh or frozen corn?
Yes, just thaw and drain frozen corn first.
What can I use instead of crackers?
Breadcrumbs, cornflakes, or panko all work well.
How do I keep the topping crisp?
Bake uncovered and avoid over-mixing the topping into the filling. Just sprinkle it gently on top.
Can I double this recipe?
Yes, bake in a 9 x 13-inch dish for about 50-55 minutes.
Watch How to Make It
Scalloped Corn
Equipment
Ingredients
- 1 ½ cups cracker crumbs (such as Ritz or Saltine), divided
- 6 tablespoons salted butter, melted and slightly cooled, divided
- 2 large eggs
- ⅓ cup milk or half-and-half
- 2 cups corn kernels (frozen and thawed, canned and drained, or fresh)
- 1 (14.75 ounce) can creamed corn
- 1 tablespoon sugar
- Kosher salt and ground black pepper, to taste
Instructions
- Preheat the oven to 350°F. Grease a 2-quart casserole dish or spray with nonstick cooking spray. Set aside.
- In a small bowl, combine half of the cracker crumbs (¾ cup) with 2 tablespoons of melted butter. Set aside to use for the topping.
- In a large bowl, whisk together the eggs and milk. Stir in the corn kernels, creamed corn, remaining cracker crumbs (¾ cup), remaining melted butter (4 tablespoons), and sugar. Season with salt and pepper to taste (I use about ¼ teaspoon salt and ⅛ teaspoon pepper). Mix well.
- Pour the mixture into the prepared baking dish. Sprinkle the buttered crumb topping over the top.
- Bake uncovered for about 45-55 minutes, or until the topping is golden brown and the filling is set.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- Use both creamed and whole kernel corn for texture.
- Don’t overmix.
- Bake uncovered for a crisp topping.
- Let rest before serving.
- Use Ritz or saltine crackers (or breadcrumbs).
- Add cheese or onion if desired.
- Double easily for a crowd.
- Reheat in the oven for the best texture.
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