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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Helpful Kitchen Items:
- 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
- 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.