Scalloped Corn

A baked casserole with a crispy cracker topping in a black dish, partially served with a spoon.

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.

Course Side

Cuisine American

Keyword scalloped corn, scalloped corn casserole, scalloped corn recipe

Prep Time 15

Cook Time 45

Cool 15

Total Time 1 15

Servings

Calories 333kcal

Author Kat Jeter & Melinda Machado

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 11x7 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.

Nutrition