This scalloped corn casserole is creamy, cheesy and made with plenty of corn and crushed crackers. A delicious side dish that’s easy enough for an everyday dinner yet decadent enough to serve for a holiday meal.
I happen to love corn dishes, I often make corn pudding, corn casserole or scalloped corn casserole when I’m looking for a quick and easy side that I know the whole family will enjoy.
Everyone has heard of scalloped potatoes, but have you ever tried scalloped corn? It’s the same type of concept, with corn baked in a creamy, cheesy casserole. This recipe has the addition of buttery crackers which makes it even better! It’s a fabulous side dish that can even be made ahead of time.
This casserole is perfect with some of my favorite Thanksgiving recipes like crock pot stuffing, homemade cranberry sauce and pumpkin dump cake.
Table of Contents
Scalloped Corn Casserole Ingredients
To make this recipe you will need eggs, half and half, sugar, salt, corn kernels, buttery crackers, white cheddar cheese, butter and chopped parsley. See the recipe card below for amounts and details.
- Corn Kernels: You can used fresh or frozen corn for this dish. If you use fresh corn simply remove the husk and silk, then cut the kernels off the cob. If you use frozen corn, thaw the corn before making this dish.
- Buttery Crackers: Choose your favorite butter crackers like Ritz or Town House and crush them. You can place the crackers in a resealable bag and crush them by hand or use a rolling pin.
- White Cheddar Cheese: The cheese ties the dish together. I usually choose a mild white cheddar cheese for this dish.
How Do You Make Scalloped Corn?
To make this scalloped corn casserole recipe first preheat your oven and prepare a baking dish with cooking spray. Next, whisk together eggs and half and half in a large bowl. Add to this mixture sugar, salt, corn, crushed crackers and cheese and stir everything together. Spread the mixture into your casserole dish. The casserole bakes until the corn mixture partially sets.
Mix together butter and the remaining crackers in a bowl. Add more cheese then sprinkle the topping of melted butter and crushed crackers over the casserole. Let everything bake together until golden brown, then add a sprinkle of parsley and enjoy!
Tips For The Perfect Corn Casserole
- You can use fresh or frozen corn for this dish. I don’t recommend using canned as it often has added sodium which can change the taste of the finished product. Cream corn does not work for this recipe.
- If you have watery corn, make sure you drain it in a colander before using it in this recipe.
- There is no need for jiffy mix to make a casserole with a thick, creamy texture. The crackers, cheese and corn combine into the perfect corn casserole!
- You can assemble this dish in advance by preparing the corn mixture up to 8 hours ahead of time. Store the corn mixture in your casserole dish in the fridge until you’re ready to bake it. You may need to add more baking time to compensate for starting with a cold casserole.
Quick Tip
I like to finish this scalloped corn casserole off with a little parsley for added color and flavor, but you can use other herbs such as fresh thyme, chives or basil.
Recipe FAQs
If you’re using fresh corn for this dish, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a huge mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large bowl, then cut the kernels off so that they’re all contained within the bowl.
You thicken scalloped corn with eggs and half and half. Together with the cheese these ingredients bind the corn to make a delicious casserole.
Reheat a baking dish with scalloped corn casserole in the oven at 325 degrees F for 15 – 20 minutes or until the middle is warm.
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Flavor Variations
This is a classic dish that really lets the flavor of the corn shine through. That being said, you can add other ingredients to your scalloped corn casserole to customize it to your tastes.
- Protein: Add 3/4 cup diced ham or 1/2 cup cooked, crumbled bacon.
- Vegetables: Add 3/4 cup of cooked vegetables such as onions or bell peppers.
- Cheese: You can swap out the white cheddar cheese for mozzarella, fontina or Monterey Jack cheese.
- Topping: Instead of crushed crackers, try panko breadcrumbs or crushed cornflakes.
- Crackers: I use buttery crackers for the topping, but you could also use other cracker crumbs from saltine crackers, cheese crackers or any other similar crackers.
I make this scalloped corn for almost every special occasion. It’s a unique dish that always gets rave reviews!
More Great Side Dish Ideas
Roasted Green Beans
30 mins
Mushroom Risotto
45 mins
Hashbrown Casserole
55 mins
Broccoli Casserole
40 mins
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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Scalloped Corn Casserole
Ingredients
- 3 eggs
- 1 cup half and half
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 5 cups corn kernels fresh, or thawed from frozen
- 1 1/2 cups buttery crackers such as Ritz, coarsely crushed
- 1 1/2 cups white cheddar cheese shredded
- 4 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Place the eggs and half and half in a large bowl. Whisk until smooth.
- Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined.
- Spread the corn mixture into the prepared dish.
- Bake for 30-35 minutes or until edges of the casserole are just set.
- Mix together the butter and the remaining 1 cup of crushed crackers.
- Sprinkle the remaining 1/2 cup of cheese and buttered crackers over the corn mixture.
- Bake for an additional 20-25 minutes or until casserole is browned and set. Sprinkle with parsley. Let sit for 5 minutes, then serve.
Notes
- You can use fresh or frozen corn for this dish. If you’re using frozen corn, be sure to thaw it first. I don’t recommend using canned corn.
- If you have watery corn, make sure you drain it in a colander before using it in this recipe.
- I like to finish this casserole off with a little parsley for added color and flavor, but you can use other herbs such as fresh thyme, chives or basil.
scalloped corn casserole
Could I use 1/2 shredded cheese and 1/2 cream cheese?
Love these recipes! Thank you from two (very) seniors, 😊.
Yes that should be fine!
Should it be cooked without a cover?
Yes it is uncovered!
Great flavorful easy recipe that we enjoyed. I didn’t have half and half so used milk and it came out perfect.
Can you sub for creamed corn at all?
I don’t understand, what are you looking to substitute and in what quantity?
Can you make a day ahead of time, refrigerate and then reheat? Would cooking temp be best to reheat and for how long approximately?
You could make the corn part ahead of time, but if you add the crackers then refrigerate and reheat, the crackers will be soggy. So you may want to try baking it without the crackers, then add the crackers when reheating! I’d reheat covered for 10-15 minutes, then uncover, add crackers and heat for an additional 10-15 minutes.
My family gobbled this up in 5 minutes! Going to double the recipe next time!
When using a cracker topping I always use a cheese cracker such as cheeze It’s mixed with a little melted butter…yumm
This look amazing!!! I know my family would LOVE it!! YUM!!
I really loved how easy this is to make! Taste SO good!
Absolutely delicious! Thanks for sharing this recipe!
We love this sweet and salty and creamy and crunchy combo!
Looks great. Can you make it ahead and freeze it in smaller portions? Of course thaw before cooking.
You could assemble then freeze for later, but I’d be concerned that the dairy in this recipe would curdle upon thawing!
I have to say, I’ve had corn casserole before. However, I’ve never had it like this before and it looks SO GOOD!
I know for sure this would be a huge hit in my house!
I think my whole family will love this corn casserole. It looks amazingly delicious!
The ritz crackers are so good with the corn!
This is such an amazing recipe. Love the idea of ritz crackers!!
This is one side dish that might just take the spotlight off of the main dish! It looks so creamy and perfect for summer.