Scalloped Corn

This scalloped corn casserole combines creamy corn with a buttery cracker topping for a side dish that's warm, comforting, and always a family favorite. It's a true holiday classic!

Course Side Dish

Cuisine American, Southern

Keyword how to make scalloped corn, old-fashioned scalloped corn, scalloped corn, scalloped corn casserole

Prep Time 10

Cook Time 50

Resting Time 5

Total Time 1 5

Servings people

Calories 301kcal

Author Blair Lonergan

Equipment

2-quart baking dish

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.

Video

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.

Nutrition