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Scalloped Corn

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

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 simple Scalloped Corn: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat oven to 325°F. Butter a 13×9 inch baking dish with butter. Set aside.
  • Sauce – Whisk together half and half, eggs, sugar, salt and nutmeg.
  • Corn – Add corn to a medium-size bowl. Add half and half mixture plus shredded cheese and crushed crackers. Mix well. Pour into buttered dish.
  • Oven – Bake for 30 minutes.
  • Make Topping – Melt butter and toss with remaining Ritz cracker crumbs.
  • Combine – Sprinkle the top with the reserved cheese and buttered crumbs. Return to oven for 20-30 minutes or until golden.
  • Let stand 5 minutes then serve.
ingredients for corn casserole in a bowl

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 1/2 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.
Scalloped Corn

Southern Entrees and 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.


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Helpful Kitchen Items:

Scalloped Corn

Prep Time5 minutes
Cook Time1 hour
Stand time5 minutes
Course: Side Dish
Cuisine: American
Keyword: corn-casseroles, scalloped-corn, scalloped-corn-recipe
Servings: 12 servings
Calories: 277kcal


  • 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


  • 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.


Serving: 1serving | Calories: 277kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 332mg | Potassium: 164mg | Fiber: 2g | Sugar: 8g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. 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.

  1. 5 stars
    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!!

      1. 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😩

      2. 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!

    1. 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.

  2. Looks delish!
    We live in Northeast PA and have plenty of fresh corn right about now would that work in this recipe?
    Thanks !

  3. 4 stars
    Hi I must have done something wrong my casserole came out dry☹️I invisioned it as being more creamy🤷‍♀️

  4. Sounds good but I don’t understand the nutmeg! I usually don’t like the taste of it but everything else sounds good!

  5. Can this be baked at 350 degrees? 325 is an unusual baking time. I would like to bake it with other side dishes.

    1. 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.

  6. 5 stars
    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!

  7. 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.

  8. 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

  9. 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 😋😆

  10. 5 stars
    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.

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