Scalloped Corn Recipe (2024)

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This cheesy Scalloped Corn Recipe is topped with butter crackers and baked to perfection. It is a tasty side dish for potlucks, holidays or any day of the week.

Scalloped Corn Recipe (1)

I love to serve corn casserole because it is so easy and delicious. This recipe for scalloped corn is simple to toss together.

The filling is an easy combination of cheese and butter mixed with the corn. This side dish is much lighter than recipes with jiffy mix. The top of the corn is topped with a buttery crumble of saltines or Ritz crackers.

The blend of creamed corn and whole kernel corn in the baking dish make this so delicious. We used canned corn but frozen corn is fine too. This recipe is easy to adapt and turns out great. We also make Paula Deen’s Corn Casserole Recipe for a great addition to your holiday meal.

Table of Contents

  • What’s the Difference Between Corn Pudding and Scalloped Corn?
  • Why we love Scalloped Corn:
  • Ingredients
  • Variations
  • Step by Step Instructions:
  • Recipe Tips:
  • How to Freeze:
  • How to Store:
  • How to Make Ahead:
  • More Easy Holiday sides:
  • Scalloped Corn Recipe

What’s the Difference Between Corn Pudding and Scalloped Corn?

Corn Pudding has a rich custard base filling. The eggs and corn combine for a heavy custard filling instead of breading.

Whereas, scalloped corn consists of a cheesy and buttery corn filling. The dish is then topped with a cracker topping.

Both are delicious but they are both very different casserole dishes. The corn mixture is different in each side dish.

Why we love Scalloped Corn:

  • Toss and go. This recipe is effortless to prepare and takes only minutes. Simply toss everything into the casserole dish.
  • The best comfort food. The creamy corn and cheesy mixture is the absolute best comfort food.
  • Budget friendly. The ingredient list is simple and inexpensive.

Ingredients

Scalloped Corn Recipe (2)
  • Large eggs
  • Milk
  • Crushed saltine cracker crumbs (or ritz crackers crackers)
  • Whole kernel corn, drained
  • Cream style corn
  • Cheddar cheese, shredded
  • Butter, melted
  • Salt and Pepper
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For the Topping:

  • Crushed Crackers
  • Butter
  • Shredded cheddar cheese

Scroll to the bottom to see the recipe card for the full ingredients and recipe.

Variations

  • Green chilies. Drain a can of green chilies and combine with the corn. This will add a little bit of heat.
  • Diced ham. Chop up ham and mix with the corn. Leftover roast turkey is another great option to use up leftover turkey from Thanksgiving or Easter.
  • Bacon. Top with crispy bacon along with the cracker topping.
  • Fresh or frozen corn. Either option is delicious. If using frozen, thaw and drain it first. Otherwise, the extra liquid will change the texture.
  • Crushed Saltine Crackers or Butter crackers. Both of these cracker options pairs nicely with corn. If you prefer a butter taste, use Ritz. You can also top with Panko breadcrumbs.
  • Frozen peas and carrots. Toss in extra veggies to change the flavor. You can also add in bell pepper.

The basic recipe is easy and delicious. However, feel free to try some of these variations. They are delicious as well.

Step by Step Instructions:

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Step 1 – Set it to 375 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.

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Step 2 – Whisk the eggs together in a large bowl.

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Step 3 – Then add in the milk, butter, salt, pepper and 2 cans of corn. Stir until combined.

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Step 4 – Stir in the crushed crackers and shredded cheese. Mix well.

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Step 7 – Then sprinkle this mixture over the corn in the baking pan.

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Step 8 – Then top with the topping shredded cheese amount. It will take about 40-50 minutes or until the center of the casserole is set. It best served warm.

Recipe Tips:

  • Double the Recipe. If you are serving this during the holidays or for a crowd, it is easy to double.
  • Cracker topping. You can omit this if you do not care for the crumb topping. However, do not omit the crackers inside the filling. It helps to thicken the casserole.
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How to Freeze:

Prepare as normal but do not bake. Cover tightly with plastic wrap and place inside a freezer bag or top with foil.

It can be frozen up to a month. When ready to bake, thaw overnight in the fridge. Bake as normal and enjoy.

Just note the milk in the recipe can make the dish watery once frozen. Make sure to stir it well.

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How to Store:

Refrigerate the leftovers in an airtight container for up to 5 days.Allow this to cool before covering and refrigerating.

How to Make Ahead:

Combine everything but the topping and place in the casserole dish the night before. The next day, make the crumb topping and spread on the casserole.

Bake and serve. This is an easy way to cut down on some of the prep work if you need to save time.

More Easy Holiday sides:

  • Crockpot Broccoli Cheese Casserole
  • Easy Sweet Potato Casserole Recipe
  • Cracker Barrel Potato Casserole Recipe
  • Green bean casserole recipe

We love hearing from you. If you make this scalloped corn casserole, make sure to leave us a comment or a star review.

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Review

Pin Print

Scalloped Corn

5 from 20 votes

This cheesy Scalloped Corn recipe is topped with butter crackers and baked to perfection. It is a tasty side dish for potlucks, holidays or any day of the week.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 8

Cuisine American

Course Side Dish

Calories 316

Author Carrie Barnard

Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1 cup crushed saltine cracker crumbs or ritz crackers crackers
  • 1 can whole kernel corn drained (14.5 ounces)
  • 1 can cream style corn – 14.5 oz
  • 1 cup cheddar cheese shredded
  • 3 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

FOR THE TOPPING:

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.

  • In a large bowl, whisk the eggs together.

  • Then add in the milk, butter, salt, pepper and 2 cans of corn. Stir until combined.

  • Stir in the crushed crackers and shredded cheese. Mix well.

  • Pour the mixture into the prepared pan.

  • Then stir together the crackers and melted butter for the topping. Then sprinkle this mixture over the corn in the baking pan. Then top with the topping shredded cheese amount.

  • Bake for 40-50 minutes or until the center of the casserole is set.

  • Serve warm and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 316kcal, Carbohydrates 28g, Protein 11g, Fat 18g, Saturated Fat 10g, Polyunsaturated Fat 2g, Monounsaturated Fat 5g, Trans Fat 0.3g, Cholesterol 85mg, Sodium 716mg, Potassium 233mg, Fiber 1g, Sugar 3g, Vitamin A 580IU, Vitamin C 3mg, Calcium 201mg, Iron 1mg

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About the Author

Scalloped Corn Recipe (23)

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
Scalloped Corn Recipe (2024)

FAQs

Why is my scalloped corn watery? ›

Why is my scalloped corn watery? It's important to drain the corn kernels to avoid this casserole turning out soupy.

How do you know when corn casserole is done? ›

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.

What's the difference between scalloped corn and corn pudding? ›

Corn Pudding has a rich custard base filling. The eggs and corn combine for a heavy custard filling instead of breading. Whereas, scalloped corn consists of a cheesy and buttery corn filling. The dish is then topped with a cracker topping.

Why is my corn pudding soupy? ›

Why is my corn pudding watery? If corn pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding.

What to do when your casserole is too runny? ›

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

How to fix runny creamed corn? ›

The answer to thick and smooth creamed corn

If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.

Why is my corn casserole runny in the middle? ›

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top. How can I make a sweet corn casserole?

How long does it take for corn to finish cooking? ›

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

How can I tell if my casserole is done? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

What's better, corn pudding or corn casserole? ›

The main difference is the texture. Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

Do Southerners eat sweet cornbread? ›

There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them." In 1937, the Times reported that "cornbread in Kentucky is made with white, coarsely ground cornmeal. Never, never are sugar and wheat flour used in cornbread.

How to tell when corn pudding is done? ›

Technique tip: You can tell the pudding is done if you put a knife in the center and it comes out clean. Swap option: If fresh corn is in season, use it. For added flavor and variety, you can consider adding diced chile peppers, red peppers or cranberries, especially during the holiday season.

How do you keep homemade pudding from getting watery? ›

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

Why does my corn taste mushy? ›

If it's not in great shape at the store, it will quickly go bad at home, turning soft or mushy with a dried-out husk and fully browned tassel. Withered or dry kernels are another sign your corn has passed its prime.

How do you keep scalloped potatoes from being watery? ›

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Why is my corn casserole runny? ›

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

Why is my corn cheese watery? ›

Recipe Tip for Korean Cheese Corn

The salt will draw out an excess moisture from the corn. Make sure to drain well and pat the corn dry. If you skip this step, you will end up with a soggy, watery, cheesy Korean Cheese Corn.

Why is my gratin watery? ›

Try using russets. Some potatoes, like Yukon Gold, have more water in them. Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken.

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