Scalloped Corn Casserole

A serving of scalloped corn topped with buttery cracker crumbs.

This scalloped corn is a creamy, cheesy casserole 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.

Course Side

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 272kcal

Author Sara Welch

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.

Nutrition