Scalloped Corn Casserole

We’ve all heard of scalloped potatoes and maybe even scalloped zucchini. But how about scalloped corn casserole?

It was a new one for me, too! But a friend brought it to a potluck, and I had to have the recipe.

It features creamy corn, parmesan, and a buttery cracker topping. The contrasting textures and golden appearance make it a perfect side dish.

Plus, it comes together quickly. Now, that’s my kind of recipe! 

What is Scalloped Corn Casserole?

Scalloped corn casserole is a classic American side dish served at family gatherings, holidays, or potlucks. 

It typically features corn kernels mixed with a creamy, custard-like base made from eggs, milk, and sometimes cream. 

Breadcrumbs or crushed crackers are often used to give it a slightly crunchy texture. 

In some cases, you might see it with butter, onions, cheese, and even jalapeños!

Either way, it’s a tasty dish the whole family will love. 

Why Is It Called Scalloped Corn?

“Scalloped” dishes are usually baked with a creamy sauce, and sometimes layered or topped with breadcrumbs or another type of crust to create a golden, crispy texture.

Think scalloped potatoes, where thin slices of potatoes are baked in a creamy sauce.

Scalloped corn follows this same concept. 

The corn is mixed with a creamy, custard-like base and topped with breadcrumbs or crackers.

It’s then baked until the top is golden and the inside is soft.

So, you see, the name “scalloped” refers to the preparation style rather than the specific ingredients.

Ingredients

• Eggs: Bind the casserole together, adding richness and structure.

• Cream-Style Corn: Provides creaminess and sweetness, forming the base.

• Whole Kernel Corn: Add texture for a satisfying bite.

• Crushed Ritz Crackers: Gives the casserole a buttery crunch, both inside and as a golden topping.

• Shredded Cheddar Cheese: Adds melty, cheesy goodness to elevate the flavor if desired.

• Butter, Melted: Enhances richness and helps create a crispy, golden crust.

• Paprika, Salt, Black Pepper: Simple seasonings to boost flavor and add a touch of warmth.

• Grated Parmesan Cheese: Sprinkled on top, it adds a salty, nutty finish to the crust.

How to Make Scalloped Corn

How easy is this family-friendly side dish? Let’s just say you can have it in the oven in a flash!

1. PREP: Grease the 9×13-inch baking dish and preheat the oven to 350°F (175°C).

2. MIX: Lightly beat the eggs in a large bowl, then stir in the creamed corn and corn kernels.

3. COMBINE: Add 1 1/2 cups crushed crackers, shredded cheese (if using), 1/4 cup melted butter, paprika, salt, and pepper. Stir to combine.

4. POUR: Transfer the mixture to the prepared baking dish and spread evenly. Mix the remaining crackers, melted butter, and Parmesan cheese, and sprinkle over the top.

5. BAKE: Cook for 40-45 minutes until the top is browned and the filling is bubbling.

6. REST: Let the casserole rest for 15 minutes before serving hot. Enjoy!

Tips for the Best Scalloped Corn

This dish is a beautiful marriage of simplicity and indulgence.

With just a few additional ingredients, it elevates humble corn to star status. And with these tips, it’ll be flawless every time!

• Drain well. Before adding the whole kernel corn, drain it well. If you don’t, your casserole will be too watery and soggy.

• Make ahead. Mix everything but the crackers, cover, and chill for 1-2 days. Mix in the crackers, then bake as instructed.

• Topping choices. Feel free to use crushed saltines, potato chips, Panko breadcrumbs, crushed Club crackers, or French-fried onions. 

• Add sugar. To enhance the corn’s natural sweetness, add 1/2 to 1 tablespoon of granulated sugar. Mix it with the other ingredients in the corn mixture – I usually skip the cheddar cheese when adding sugar.

• Fun extras. Mix in diced jalapenos, crumbled bacon, onions, cayenne, or even leftover shredded chicken! 

• Slow cooker method. Combine all the ingredients as instructed, then pour into a greased crockpot. Cook on LOW (without the topping) for 2-3 hours. For the best results, toast the topping in a skillet and sprinkle over the top to serve.

• Serving suggestions. Pair scalloped corn with roasted meats like ham, chicken, or pork chops. It also goes nicely with other sides, such as green beans almondine, or mashed potatoes. 

How to Store

Scalloped corn is best fresh because that’s when the topping is crunchiest.

Leftovers may not have the same satisfying crunch, but they’ll still taste great. 

To Store: Refrigerate leftovers in an airtight container for 3 to 4 days. 

To Freeze: Store in a freezer-safe container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Warm small portions in the microwave for 1 to 2 minutes, stirring once halfway through. Or bake for 15 to 20 minutes at 350°F. Add fresh crackers on top for crunch.

More Corn Sides You Have to Try

Black Bean and Corn Salad
Mexican Street Corn Salad
Honey Butter Skillet Corn
Frito Corn Salad

Scalloped Corn

Course: Side DishCuisine: American

Servings

10

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

241

kcal

Scalloped corn casserole is a must-make for comfort food enthusiasts. From the creamy corn to the buttery crushed crackers, it’s pretty darn delish.

Ingredients

• 3 large eggs

• 2 (15-ounce) cans cream-style corn

• 1 (15-ounce) can whole kernel corn, drained

• 2 cups crushed Ritz crackers, divided

• 1 cup shredded cheddar cheese, optional

• 1/2 cup butter, melted, divided

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 cup grated Parmesan cheese, optional

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175°). Grease a 9×13-inch baking dish generously with butter or cooking spray. Set aside.
• In a large mixing bowl, lightly beat the eggs with a whisk, then stir in the cream corn and corn kernels. Stir to combine.
• Add 1 1/2 cups crushed crackers, shredded cheese (if using), 1/4 cup melted butter, paprika, salt, and pepper. Stir until well combined then pour into the baking dish, spreading it out evenly.
• In a small bowl. mix the remaining butter with the rest of the crackers and Parmesan cheese. Sprinkle evenly over the casserole and bake for 40-45 minutes or until the topping is lightly browned and the filling is bubbling around the edges.
• Remove the scalloped corn casserole from the oven and let rest for about 15 minutes before serving hot. Enjoy!

Notes

• Drain the whole kernel corn well to prevent a soggy casserole. 
• For a sweeter casserole, add 1/2 to 1 tablespoon of sugar and skip the cheese.
• Swap the Ritz crackers for saltines, Club crackers, breadcrumbs, potatoes chips, or French-fried onions.

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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