Scalloped Corn
Cheesy Scalloped Corn is a flavorful side dish that pairs perfectly with grilled chicken, holiday ham, BBQ pork, pot roast, and more. Finished with a crispy buttery cracker topping, it’s sure to be a family favorite all year long.
Ingredients to Make Easy Scalloped Corn Recipe
I’m certain when you hear “scalloped” you immediately think of scalloped potatoes and not corn casserole recipes. 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 for your family dinner table, but it’s often seen on the Easter, Thanksgiving and Christmas menus here in the South as a holiday side dish. Not to be confused with the lighter and sweeter cream-style corn pudding or corn casserole, which has a cornbread-like texture. It brings together the sweet and savory flavors we can’t resist.
Checkout this quick list of ingredients you’ll need to make simple Scalloped Corn: (Scroll down for full printable recipe card.)
- Corn – One 32 ounce package frozen whole kernel corn forms the base of the casserole.
- Liquid – Half and half adds a creaminess to the sauce.
- Butter – Salted or unsalted butter for a rich flavor and to add moisture to the cracker crumbs.
- Whole Eggs – Eggs serve as a binder for the creamy sauce.
- Granulated Sugar – White sugar for sweetness.
- Seasonings – Salt and ground nutmeg for a hint of spice.
- Cheese – Shredded sharp cheddar cheese gives the corn casserole a cheesy flavor.
- Crackers – One sleeve Ritz cracker crumbs tossed with melted butter for the crunchy topping.
How to Make the Best Scalloped Corn Recipe
- Heat Oven and Prepare Dish – Preheat oven to 325 degrees f. Butter a 13×9-inch baking dish with butter.
- Make the Sauce – Whisk together half and half, eggs, sugar, salt and nutmeg.
- Thawed Corn – Add corn to a medium-size bowl. Add half and half mixture plus shredded cheese and crushed crackers. Mix well. Pour corn mixture into the buttered dish.
- Oven – Bake per the recipe.
- Make Cracker Topping – Melt butter and toss with remaining Ritz cracker crumbs.
- Combine – Sprinkle the top with the reserved cheese and buttered crumbs. Return to oven and bake until lightly golden brown.
- Serve – Let stand 5 minutes then serve.
Kitchen Equipment to Make Scalloped Corn Recipe
- One large bowl, medium bowl and small bowl to combine the ingredients.
- Measuring cups and spoons.
- Cheese grater to freshly grate the cheese for depth of flavor.
- 13×9-inch casserole dish.
Recipe Variations, Tips and Substitutions
- Use Fresh or Frozen Corn – During the summer when fresh sweet corn is abundant, you can use fresh corn kernels removed from the cob for this casserole. In a pinch, canned corn could also be used. Well drained, of course. Frozen or fresh corn would be my first choices but any will work in the same amount.
- Adjust the Sweetness to Your Taste – You can adjust the sweetness to your taste by increasing, or decreasing, the amount of sugar in the recipe.
- Crackers – You could use crushed club crackers or crushed saltine crackers, if preferred. Ritz crackers, or a similar buttery cracker, are my favorite for this recipe.
- Cheese – You can swap out sharp cheddar cheese for gruyere cheese, colby cheese or pepper jack cheese for spice.
- Onion – You could add finely chopped green onions to the creamed corn mixture.
- Protein – You can add cooked and crumbled bacon to this corn casserole.
- Spice – You could add diced and sauteed jalapeño pepper to the corn mixture or a dash of black pepper for a hint of spice.
- When to Serve Scalloped Corn – You can enjoy this casserole at Thanksgiving, Christmas, Easter, potluck gatherings and family weeknight dinners.
Storage and Leftovers
- Leftovers – Store leftover Scalloped Corn Casserole covered with aluminum foil or in an airtight container chilled in the fridge for up to 3 days.
- Reheating – Reheat in the microwave or in a preheated 350°F oven for 10 minutes or just until heated through.
- Freezer – 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.
Southern Entrees and Main 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.
- Oven Roasted Turkey is a Thanksgiving must-make.
- Dr Pepper Barbecue Ribs are made in your crockpot.
- Smothered Crock Pot Pork Chops.
- Homestyle Delicious Southern Meatloaf with a tangy sweet topping.
- Spice rubbed Baked Chicken Thighs.
- Corn also pairs beautifully with seafood like Pan Fried Scallops from My Recipes.
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Helpful Kitchen Items:
Scalloped Corn
Servings: 12 servings
Calories: 277kcal
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 13×9-inch baking dish with 1 Tbsp butter. Set aside.
- In a medium bowl, whisk together the half and half, eggs, sugar, salt and nutmeg.
- Add corn to a large bowl. Add half and half mixture plus 3/4 cup cheese and 1/2 cup crushed crackers. Stir well to combine. Pour corn mixture into the buttered dish.
- Transfer to the oven and bake the corn casserole for 30 minutes.
- Melt 4 Tbsp butter in a small bowl and toss with remaining cracker crumbs.
- Sprinkle the top of the corn with reserved shredded cheese and buttered cracker crumbs. Return to the oven for 20-30 minutes or until the top is golden brown and bubbly.
- Let stand 5 minutes then serve.
Notes
- Use Fresh or Frozen Corn – During the summer when fresh sweet corn is abundant, you can use fresh corn kernels removed from the cob for this casserole. In a pinch, canned corn could also be used. Well drained, of course. Frozen or fresh corn would be my first choices but any will work in the same amount.
- Adjust the Sweetness to Your Taste – You can adjust the sweetness to your taste by increasing, or decreasing, the amount of sugar in the recipe.
- Crackers – You could use crushed club crackers or crushed saltine crackers, if preferred. Ritz crackers, or a similar buttery cracker, are my favorite for this recipe.
- Cheese – You can swap out sharp cheddar cheese for gruyere cheese, colby cheese or pepper jack cheese for spice.
- Onion – You could add finely chopped green onions to the creamed corn mixture.
- Protein – You can add cooked and crumbled bacon to this corn casserole.
- Spice – You could add diced and sauteed jalapeño pepper to the corn mixture or a dash of black pepper for a hint of spice.
Nutrition
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
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Can milk be used instead of half an half ?
This is one of those recipes that needs the extra richness. If you adapt using milk, the sauce will be thinner.
I made this and it was great. However, it was liquify. Is that normal? Was it supposed to be drier?
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.
If it is too liguidy how can I fix that
If you mean prior to baking you could add more cheese and or crackers.
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!!
I’m so happy you enjoyed it! I also have this Easy Cornbread Casserole you might also like.
Would this recipe work in a crockpot??
I haven’t tested this recipe in a crockpot. If you try it, let us know how it goes!
Do you have a crock pot version of this?
Not of this specific recipe but I do have a Slow Cooker Creamed Corn recipe here.
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😩
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!
Can you make this the night before & heat it up the next day? Or will the crackers go soggy?
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.
Looks delish!
We live in Northeast PA and have plenty of fresh corn right about now would that work in this recipe?
Thanks !
Hi Florence, absolutely fresh corn will work!
Hi I must have done something wrong my casserole came out dry☹️I invisioned it as being more creamy🤷♀️
It should have been creamy, perhaps it was overbaked or the amount of crackers added was off.
Sounds good but I don’t understand the nutmeg! I usually don’t like the taste of it but everything else sounds good!
Nutmeg is a classic addition to cream sauces and béchamel, it enhances the flavor of the sauce.
Can this be baked at 350 degrees? 325 is an unusual baking time. I would like to bake it with other side dishes.
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.
Can you half the recipe for and 8×8 pan?
You probably could.
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!
Hi Quincell, I’m so happy you loved it, thanks!
How much creamed corn did you put in? Does it affect the cook time?
There’s no creamed corn in this recipe.
Is there a huge difference if I used yellow cheddar vs white cheddar?
You can use yellow cheddar, if that’s what you have on hand, no problem.
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.
Hi Allison, absolutely yes!
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
You’ll need 1/2 crushed crackers for the filling and around 1 cup crushed for the topping.
Can you use canned corn?
You could adapt using canned corn, sure.
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 😋😆
All recipes have many variations, and this one is no exception.
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.
Hi Edwina, thank you so much, love to all! ♥
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