Scalloped Corn Recipe

Course: Side Dish, Sides

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 279kcal

Turn pantry staples like canned corn and Ritz crackers into a delicious holiday side dish, with plenty of cheese mixed in.

Step-by-step photos can be seen below the recipe card.

Preheat the oven to 375°F. Grease a 9x7-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.

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.

Storage: Store scalloped corn tightly covered with aluminum foil in the refrigerator for up to 5 days.