Scalloped Corn
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This delicious scalloped corn recipe is the ultimate creamy, buttery side dish. This classic Southern side dish is perfect for holiday meals and easy weeknight dinners.
If you’re searching for the perfect side dish to add to your holiday spread, scalloped corn is the answer! This beloved Southern classic combines sweet corn, a creamy base (we use creamed corn), and a crunchy buttery cracker topping to create an irresistible dish that pairs perfectly with turkey, ham, or roast beef.
If you’ve never tried scalloped corn before, now is the time to add it to your holiday rotation. With a simple list of ingredients, easy preparation, and multiple variations, this is a holiday side dish that is perfect for Easter, Thanksgiving, and Christmas.
It’s also an easy potluck recipe that goes great with ribs and BBQ chicken!
What is Scalloped Corn?
Scalloped corn is basically a blend of two of our favorite corn recipes creamed corn and Jiffy creamed corn casserole. “Scalloped” is a term using in cooking that refers to being cooked in cream and covered in breadcrumbs. Scalloped corn casserole is very similar to corn pudding, but scalloped corn offers a richer, butterier flavor, has a little firmer texture thanks to the addition of cracker crumbs in the batter, and a little extra crunch thanks to the crushed cracker crumbs that are baked on top.
Ingredients You’ll Need
- Canned Cream-style corn – Using this creamy corn eliminated the need to add milk or cream to the recipe.
- Canned Whole Kernel Corn – This recipe could be made with all creamed corn but we like to add whole kernels for a little texture. We use canned corn to keep it simple but you can also use fresh or frozen corn if you prefer.
- Saltine crackers – These crackers are mixed with butter and paprika to make a delicious topping for the casserole. You can substitute with Ritz crackers for an extra buttery flavor.
- Cheddar cheese – Cheese makes everything better! We add shredded cheese to our scalloped corm for some added flavor. We use cheddar cheese but you can substitute with a gruyere, colby jack, pepper jack, smoked gouda…whatever you like best!
- Butter – This is mixed with the cracker crumbs for the topping to make a crispy, golden-brown layer on top.
- Eggs – The eggs help to set the casserole.
- Spices – A blend of salt, onion powder, black pepper, and paprika season the dish.
How to Make Scalloped Corn Casserole (Step-by-Step)
- Prepare the oven. Preheat the oven to 350 degrees F. Grease an 11×7 inch casserole dish.
- Prepare corn. Drain the whole corn kernels.
- Combine ingredients. In a large bowl combine the creamed corn, whole corn kernels, ¾ cup Saltine crackers, shredded cheese, ¼ cup melted butter, eggs, salt, onion powder, and black pepper. Stir together until well-combined.
- Make topping. In a small bowl combine remaining ¼ cup melted butter, remaining ¾ cup Saltine crackers, and paprika. Toss together.
- Put it all together. Pour the corn mixture into the prepared casserole dish and top with the buttery saltine crumbs.
- Bake. Bake for 35-45 minutes or until the topping begins to brown and casserole is set. It should lightly jiggle in the center.
- Cool and serve. Let cool for 15 minutes before serving.
Variations of Scalloped Corn
Want to switch things up? Here are some delicious variations:
- Bacon-Infused Scalloped Corn – Mix in crispy bacon bits to give the dish a savory boost. Garnish with fresh herbs like thyme or parsley for extra flavor.
- Corn and Sausage Scalloped Corn – Cook and crumble Italian sausage or breakfast sausage, and mix it into the corn mixture.
- Jalapeño and Pepper Jack Corn Casserole – Add 2 finely chopped jalapeños (seeds removed for less heat) to the batter. Top with shredded Pepper Jack cheese. Optional: Include green chilies or bell peppers for extra flavor.
- Gluten-Free Scalloped Corn – Use gluten-free crackers to make the dish suitable for those with gluten sensitivities.
How to Store and Reheat Leftovers
Storing Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap the dish tightly in aluminum foil and freeze for up to 2 months.
Reheating Tips
- Oven: Reheat at 350°F (175°C) for 15-20 minutes until warmed through.
- Microwave: Heat individual portions in the microwave for 1-2 minutes.
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Scalloped Corn
Ingredients
- 30 ounces Canned Cream-style corn
- 15 ounces Canned Whole Kernel Corn
- 1.5 cups Crushed saltine crackers, divided
- 8 ounces Shredded cheddar cheese
- ½ cup Butter, melted, divided
- 3 large Eggs
- ½ teaspoon Salt
- ½ teaspoon Onion powder
- ¼ teaspoon Ground black pepper
- ½ teaspoon Paprika
Instructions
- Preheat the oven to 350 degrees F. Grease an 11×7 inch casserole dish.
- Drain the whole corn kernels.
- In a large bowl combine the creamed corn, whole corn kernels, ¾ cup Saltine crackers, shredded cheese, ¼ cup melted butter, eggs, salt, onion powder, and black pepper. Stir together until well-combined.
- In a small bowl combine remaining ¼ cup melted butter, remaining ¾ cup Saltine crackers, and paprika. Toss together.
- Pour the corn mixture into the prepared casserole dish and top with the buttery saltine crumbs.
- Bake for 35-45 minutes or until the topping begins to brown and casserole is set. It should lightly jiggle in the center.
- Let cool for 15 minutes before serving.