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.
Easy Scalloped Corn Recipe
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 it's 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.
How to Make the Best Scalloped Corn Recipe
- Ingredients you'll need to make creamy Scalloped Corn: Salted or unsalted butter, frozen whole kernel corn, half and half or cream, large eggs, sugar salt, shredded white cheddar or pepper jack cheese and a sleeve of Ritz crackers tossed with melted butter to make the topping.
- During the summer when fresh sweet corn is abundant, you can use fresh corn removed from the cob for this casserole. In a pinch, canned corn well drained could also be used. Frozen or fresh corn would be my first choices but any will work in the same amount.
- How do you make scalloped corn? The sauce for this casserole is mixed together first before adding the corn. If you prefer, you can use one large bowl to do both. Whisk together the half and half, eggs, sugar, salt and nutmeg until fully combined in a large mixing bowl then add the corn, cheese and ½ cup crushed crackers. Mix well, then pour into the buttered baking dish. Wait to add the buttered Ritz cracker topping until closer to the end of baking.
- Club crackers are also delicious for the topping, but Ritz crackers are my personal favorite cracker to use. Either will work.
- You can add cooked and crumbled bacon to this recipe for corn casserole.
- 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.
- You can freeze scalloped corn after baking for up to 2 months. Bake, cool completely then cover and freeze. Thaw it in the refrigerator overnight then reheat and crisp the topping in a 350°F oven for 15-20 minutes or just until heated through.
- Leftovers will keep chilled in the refrigerator for up to 3 days. Reheat in the microwave or in a preheated 350°F oven for 10 minutes or just until heated through.
Southern Dishes to Serve with Scalloped Corn
You can't go wrong with this dish for a holiday meal, potluck event or family party. In particular, in the summer months when there's an abundance of fresh corn available put it to good use! Some dishes you may like to consider as an entrée to go with this corn casserole.
- Brown Sugar Bourbon Glazed Ham is juicy and flavorful.
- Southern Fried Chicken is a classic, you can never go wrong.
- Dr Pepper Barbecue Ribs are made in your crockpot.
- Homestyle Delicious Southern Meatloaf with a tangy sweet topping.
- Corn also pairs beautifully with seafood like Pan Fried Scallops from My Recipe.
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Scalloped Corn
Ingredients
- 5 tablespoon butter divided
- 1 32 oz package frozen whole kernel corn thawed
- 1 ½ cups half and half
- 3 large eggs
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 ½ 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 tablespoon 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 ¾ cup cheese and ½ cup crushed crackers. Mix well. Pour into buttered dish.
- Bake for 30 minutes. Melt 4 tablespoon 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Joyce Coniglio
I made this and it was great. However, it was liquify. Is that normal? Was it supposed to be drier?
Melissa
It shouldn't be watery. If the corn isn't completely thawed there could be some residual moisture, though. Next time you make it, make sure the corn is completely thawed and you could even pat dry with a paper towel. I've never needed to do so but you can, if desired.
Karen Bryant
I made the Scalloped Corn tonight & it was delicious!! I thought I was making the jiffy cornbread recipe, but then, the cornbread mix wasn’t on the recipe!! It is so good!! Thanks for the recipe!!
Melissa
I'm so happy you enjoyed it! I also have this Easy Cornbread Casserole you might also like.
Heidi
Would this recipe work in a crockpot??
Melissa
I haven't tested this recipe in a crockpot. If you try it, let us know how it goes!
Cindy
Do you have a crock pot version of this?
Melissa
Not of this specific recipe but I do have a Slow Cooker Creamed Corn recipe here.
Sherry
Can I cook it to the half way point day before and then finish the with cheese and cracker topping on thanksgiving? I have a small oven😩
Melissa
Aww I hear you that's a challenge at the holidays. I have assembled this scalloped corn the day before and baked it just before serving but I think you want to bake it then reheat it with the topping. It's a great question, you may be able to I just haven't tested it. If you try it, let us know how it goes!
Debbie
Can you make this the night before & heat it up the next day? Or will the crackers go soggy?
Melissa
You can do that but please note, it may dry out a bit and you will need to re-crisp the topping. I would recommend fully assembling it and chilling, then baking it just before serving, instead.
Florence Longmore
Looks delish!
We live in Northeast PA and have plenty of fresh corn right about now would that work in this recipe?
Thanks !
Melissa
Hi Florence, absolutely fresh corn will work!
Marianne
Hi I must have done something wrong my casserole came out dry☹️I invisioned it as being more creamy🤷♀️
Melissa
It should have been creamy, perhaps it was overbaked or the amount of crackers added was off.
Marcia Graves
Sounds good but I don't understand the nutmeg! I usually don't like the taste of it but everything else sounds good!
Melissa
Nutmeg is a classic addition to cream sauces and béchamel, it enhances the flavor of the sauce.
cindy
Can this be baked at 350 degrees? 325 is an unusual baking time. I would like to bake it with other side dishes.
Melissa
I wouldn't recommend baking this on its own at 350°F, 325°F is the proper temperature. Should you choose to do so, it likely won't take as long to bake.
Quincell
Made this yesterday for dinner. We loved it!!! I used pepper jack cheese and added a little creamed corn. This recipe is a keeper. I'll definitely make it again.
Thanks Melissa!
Melissa
Hi Quincell, I'm so happy you loved it, thanks!
Stacy
How much creamed corn did you put in? Does it affect the cook time?
Melissa
There's no creamed corn in this recipe.
Natalie
Is there a huge difference if I used yellow cheddar vs white cheddar?
Melissa
You can use yellow cheddar, if that's what you have on hand, no problem.
Allison
To save time, can I make the corn mixture to pour into the baking dish the night before and cook the following morning with remaining ingredients? I don’t want it to be soggy.
Melissa
Hi Allison, absolutely yes!
Wendy
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
You'll need 1/2 crushed crackers for the filling and around 1 cup crushed for the topping.
Donna
Can you use canned corn?
Melissa
You could adapt using canned corn, sure.
Valerie
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
All recipes have many variations, and this one is no exception.
Edwina Wood Pence
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
Hi Edwina, thank you so much, love to all! ♥
Barbara West
How do you order your cook book?
Melissa
You can order it from Barnes and Noble or on Amazon here.