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It’s not the holidays at my house without some creamy and crunchy Scalloped Corn. This scalloped corn recipe combines creamed corn and whole kernels into a delicious casserole, with lots of cheese and a crumbled cracker topping. You only need a few ingredients, prep is quick, and then it bakes into a creamy and cheesy side dish that’s perfect for holiday feasts!
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Pin ItEasy Scalloped Corn Recipe
Everyone who knows me knows I love a good cheesy recipe. The second I tried this side dish, I knew I loved it, and so did my kids! This cheesy scalloped corn is a great and simple holiday side dish recipe.
This casserole is so simple and delicious, it’s the perfect base for creating your own unique dish. When I’m feeling fancy, I like to add crumbled bacon for a smoky crunch, diced jalapeños for a spicy kick, fresh herbs for brightness, caramelized onions for sweetness, roasted mushrooms for depth, or chopped nuts for a bit of texture. You can also experiment with different kinds of cheeses, like pepper jack, Monterey jack, Swiss, or gruyere.
Scalloped Corn Recipe
Equipment
- 9×7-inch Baking Dish
Ingredients
For the Casserole
- 30 oz. canned creamed corn (2 (15 oz.) cans)
- 15 oz. canned corn kernels drained (1 can)
- ½ cup crushed Ritz crackers
- 2 large eggs
- 1 cup freshly shredded cheddar cheese
- ¼ tsp ground black pepper
For the Topping
- ½ cup crushed Ritz crackers saltines also work
- ¼ cup unsalted butter melted (½ stick)
Video
Instructions
- Preheat the oven to 375°F. Grease a 9×7-inch baking dish.
- In a large bowl, stir together the creamed corn, drained corn kernels, Ritz crackers, eggs, cheddar cheese, and black pepper.30 oz. canned creamed corn, 15 oz. canned corn kernels, ½ cup crushed Ritz crackers, 2 large eggs, 1 cup freshly shredded cheddar cheese, ¼ tsp ground black pepper
- Pour the mixture into your prepared baking dish.
- In a medium bowl, stir the remaining Ritz crackers and melted butter until combined.½ cup crushed Ritz crackers, ¼ cup unsalted butter
- Sprinkle the cracker mixture over the top of the casserole.
- Bake for 35-45 minutes, or until the topping is golden and the casserole bubbles along the edges. Let cool for 5 minutes before serving.
Becky’s Tips
- To prevent your scalloped corn from becoming too soggy, be sure to drain the canned corn thoroughly. I found that rinsing the corn and leaving it to drain in a colander over the sink for 15 or so minutes helps keep this casserole rich and thick.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Scalloped Corn Step by Step
Get the oven going and prepare a baking dish: Preheat your oven to 375°F and grease a 9×7-inch baking dish.
Prepare the filling: In a large bowl, stir together 30 oz. (2 cans) of creamed corn, 15 oz. (1 can) of drained corn kernels, ½ cup of crushed Ritz crackers, 2 large eggs, 1 cup of freshly shredded cheddar cheese, and ¼ teaspoon of ground black pepper.
Transfer the filling: Pour the mixture into your prepared baking dish.
Make the topping: In a medium bowl, stir the remaining ½ cup of crushed Ritz crackers and ¼ cup melted unsalted butter until combined.
Sprinkle the cracker mixture and bake: Sprinkle the cracker mixture over the top of the casserole. Bake for 35-45 minutes, or until the topping is golden and the casserole bubbles along the edges. Let cool for 5 minutes before serving.
Serve: Serve the casserole hot and enjoy.
How to Store
Store leftover scalloped corn tightly covered with aluminum foil in the refrigerator for up to 5 days. Reheat covered in a 350°F oven for about 15 minutes, then uncover and continue to bake for 5-10 minutes, or until the top is crispy.
I like to prepare and freeze scalloped corn casserole ahead of time for an easy holiday side dish. Simply prepare the recipe through step 2, then place it in a Ziplock bag and freeze for up to 3 months. Let thaw overnight in the refrigerator, mix well, top, and bake as directed in the recipe.
Serving Suggestions
This scalloped corn is the perfect side dish for any holiday. I have been known to serve it with our Thanksgiving turkey, as part of our Easter meal with Easter ham, or sometimes it makes an appearance next to my Christmas beef tenderloin. It also makes a great side for grilled ribs or smoked chicken wings.
I like to use frozen corn in place of the canned whole corn. There is less water it frozen corn.