Cheesy Scalloped Corn is a delicious side dish option to serve alongside grilled chicken, holiday ham, barbecue pork, pot roast and beyond. Topped with a crispy cracker topping, it’s a side dish the family will love year-round.
Scalloped Corn
I’m certain when you hear “scalloped” you immediately think of scalloped potatoes. They’re similar to this scalloped corn casserole in that they both utilize cheese and are baked in casserole form. This is the sort of dish you can enjoy year-round but, is often seen on the Easter, Thanksgiving and Christmas tables here in the South. Not to be confused with the lighter and sweeter corn pudding or corn casserole, which has a cornbread texture. It’s got that salty-sweet vibe that we, as a family, are partial to eating.
Tips for Making Scalloped Corn
- You can use fresh or frozen corn in this casserole.
- Club crackers are also delicious for the topping but, Ritz crackers are my personal favorite cracker to use.
- You may adjust the sweetness to your taste by increasing or decreasing the amount of sugar in the recipe.
- If you’d like to add a bit of kick, substitute pepper jack cheese for the cheddar in the same amount.
Dishes to Serve with Scalloped Corn
You can’t go wrong with this dish for a holiday meal, potluck event or family party. Some dishes you may like to consider as an entree.
- Brown Sugar Bourbon Glazed Ham
- Southern Fried Chicken
- Dr Pepper Barbecue Ribs
- Homestyle Delicious Meatloaf
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Helpful Kitchen Items:
Scalloped Corn
Ingredients
- 5 Tbsp butter divided
- 1 32 oz package frozen whole kernel corn thawed
- 1 1/2 cups half and half
- 3 large eggs
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1 1/2 cups sharp white cheddar or pepper-jack cheese divided
- 1 sleeve round butter crackers i.e. Ritz crushed and divided
Instructions
- Preheat oven to 325°F. Butter a 13 x 9 inch baking dish with 1 Tbsp butter. Set aside.
- In a small mixing bowl, whisk together half and half, eggs, sugar, salt and nutmeg.
- Add corn to a medium-size bowl. Add half and half mixture plus 3/4 cup cheese and 1/2 cup crushed crackers. Mix well. Pour into buttered dish.
- Bake for 30 minutes. Melt 4 Tbsp butter and toss with remaining cracker crumbs.
- Sprinkle top with reserved cheese and buttered crumbs. Return to oven for 20-30 minutes or until golden.
- Let stand 5 minutes then serve.
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Barbara West says
How do you order your cook book?
Melissa says
You can order it from Barnes and Noble or on Amazon here.
Edwina Wood Pence says
This is soooo good! I made it for Easter dinner and two weeks later my sister-in-law asked me to make it again. My husband said we need to add this recipe to our list (of favorites). Thanks for sharing your tasty recipe.
Melissa says
Hi Edwina, thank you so much, love to all! ♥
Valerie says
My family has a totally different recipe that my mom got from my grandmother who was born in Nebraska lol. No cheese, no egg, no sugar, no nutmeg and we use Saltines. It’s been on our holiday tables since I was a child….45 years ago 😋😆
Melissa says
All recipes have many variations, and this one is no exception.
Donna says
Can you use canned corn?
Melissa says
You could adapt using canned corn, sure.
Wendy says
Up here in Canada our ritz crackers do not come in sleeves,just a single bag in a box. How many crackers are in a sleeve of Ritz. Thanks
Melissa says
You’ll need 1/2 crushed crackers for the filling and around 1 cup crushed for the topping.