This post may contain affiliate links. Please read our disclosure policy.
Scalloped Corn is a classic, homey casserole filled with creamy corn and topped with crushed butter crackers. A simple side dish that’s easy enough to make for a weeknight dinner but classy enough for your holiday meal.
Scalloped Corn Recipe
I love corn recipes and would make Creamy Cornbread Casserole every night if my family would let me. Those crazy people want “variety.” Go figure. They do love this Scalloped Corn too, and they aren’t sad when I make it. It’s fast and easy and only take a few minutes to prepare and about 30 minutes to bake. It’s perfect for when I need a heartier side dish and don’t have a lot of time.
Everyone loves my grandma’s Cheesy Scalloped Potatoes but this Scalloped Corn is giving even them a run for their money!
Why We love it
- Takes 5 minutes of prep – just dump the ingredients into a bowl, mix, and pour into a casserole dish.
- It’s creamy and total comfort food.
- That buttery crushed cracker topping is absolute perfection.
How to Make Scalloped Corn Casserole
I promised it was easy, so let’s talk about just how easy!
- Preheat your oven and grab a 1.5 quart casserole dish. Spray it with nonstick cooking spray to help the casserole slide out easily.
- Mix together some eggs, half and half, melted butter, a little bit of sugar and seasonings. Fold in fresh, frozen or canned corn and some crushed butter crackers. I’m partial to Ritz crackers but generic is fine. You can also use saltines but they won’t give you the same buttery texture. The eggs and crackers afct as a binder to hold the casserole together. You could also add some Mozzarella or Jack cheese to give it more texture and a different flavor.
- Bake. Pour the corn mixture into your prepared casserole dish. Sprinkle more crushed crackers on top then bake until the scalloped corn casserole is set in the middle and golden on top. The internal temperature should be at least 165 degrees and the center of the casserole should be completely set so you know the eggs are completely cooked all the way. I like to add the crackers to the top for a crunchy element but you could leave them off if you prefer.
Tips for success
- Double the recipe in a larger casserole dish if you need to feed a crowd.
- I prefer using fresh corn when I can, but canned corn is my second choice. Plus it’s more readily available in the fall. I just don’t care for the taste of frozen vegetables, but you can use that if you prefer.
- Store leftovers in the fridge for up to 3-4 days, tightly covered. Reheat in the microwave, or better yet covered with foil and in the oven if possible. I do not recommend freezing – the milk in this Scalloped Corn will cause it to be very watery when reheated.
- You can skip the crushed crackers on top if you aren’t a fan, but do include them in the casserole as they are big part of thickening and stability.
More Vegetable Side Dishes
- Cheesy Broccoli Casserole
- Easy One Pan Cauliflower Mac and Cheese
- Simple Carrot Salad
- Balsamic Grilled Vegetables
- 3 large eggs
- 1 cup half and half
- 1 ½ cups crushed crackers crumbs like Ritz or Saltines, divided
- 3 15- ounce cans whole kernel corn drained (or 4 ½ cups frozen, thawed)
- 3 tablespoons butter melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon sugar
- Freshly minced parsley for garnish if desired
- Preheat oven to 325 degrees. Spray a 1 ½ quart casserole dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together eggs and half and half, melted butter, sugar, onion powder, salt and pepper until well combined. Stir in corn and ½ cup of cracker crumbs
- Pour into prepared casserole dish and spread evenly. Top evenly with remaining cracker crumbs.
- Bake in preheated oven for 45-50 minutes or until the top is golden and the center is set. For more browning, flip on the broiler for a few minutes.
- Let rest for about 5 minutes before serving. Garnish with fresh minced parsley.