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!
What’s in This 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.
- Canned Creamed Corn: Creamed corn creates the perfect creamy base for this recipe.
- Canned Corn Kernels: Help bulk up the corn content of this casserole.
- Ritz Crackers: Add a crispy-gone-soggy texture to the casserole and create a crispy, crunchy topping.
- Eggs: Help bind the casserole filling so it turns out rich and creamy.
- Cheese: Cheddar cheese adds delicious flavor and enhances the creaminess.
- Butter: Unsalted butter combines with the crackers to create a crispy topping.
Variations To Try
This scalloped corn 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, diced jalapeños, fresh herbs, caramelized onions, roasted mushrooms, or chopped nuts. You can also experiment with different kinds of cheeses, like pepper jack, Monterey jack, Swiss, or gruyere.
How to Store and Reheat
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.
How to Freeze
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 Thanksgiving turkey, Easter ham, or Christmas beef tenderloin. It also makes a great side for grilled ribs or smoked chicken wings.
Notes from the Test Kitchen
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.
Scalloped Corn Recipe
Equipment
- 9×7-inch Baking Dish
Ingredients
For the Casserole
- 30 ounces canned creamed corn (2 (15-ounce) cans)
- 15 ounces canned corn kernels drained (1 can)
- ½ cup crushed Ritz crackers
- 2 large eggs
- 1 cup freshly shredded cheddar cheese
- ¼ teaspoon ground black pepper
For the Topping
- ½ cup crushed Ritz crackers
- ¼ cup unsalted butter melted (½ stick)
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 ounces canned creamed corn, 15 ounces canned corn kernels, ½ cup crushed Ritz crackers, 2 large eggs, 1 cup freshly shredded cheddar cheese, ¼ teaspoon 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
- You can use any 2-quart sized baking dish.
- Saltines can be substituted for the Ritz crackers.
- Scalloped corn is best served hot, directly from the oven.
- Scalloped corn can be prepared ahead of time. Assemble the dish, cover, and refrigerate for up to 3 days. Bake it when you’re ready to serve.
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
Make the Filling: Preheat your oven to 375°F and grease a 9×7-inch baking dish. In a large bowl, stir together 30 ounces (2 cans) of creamed corn, 15 ounces (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. 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 over the top of the casserole.
Bake 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.
“Scalloped” means cooked in milk or cream. You may recognize this term from the popular dish, scalloped potatoes. Scalloped corn is simply creamy corn kernels with a crunchy, buttery topping. Corn casserole, on the other hand, is firmer and has a cornbread-like texture.
It’s important to drain the corn kernels to avoid this casserole turning out soupy.
The creamed corn should be plenty to thicken up this casserole so long as you fully drain the corn kernels to avoid excess moisture. If you like your casserole on the thicker side, you can make a slurry from 1 tablespoon of cornstarch and 1 tablespoon of cold water and stir that into the casserole before baking.
I like to use frozen corn in place of the canned whole corn. There is less water it frozen corn.