Scalloped Corn Casserole (2024)

This scalloped corn casserole is creamy, cheesy and made with plenty of corn and crushed crackers. A delicious side dish that’s easy enough for an everyday dinner yet decadent enough to serve for a holiday meal.

I happen to love corn dishes, I often make corn pudding, corn casserole or scalloped corn casserole when I’m looking for a quick and easy side that I know the whole family will enjoy.

Scalloped Corn Casserole Ingredients

To make this recipe you will need eggs, half and half, sugar, salt, corn kernels, buttery crackers, white cheddar cheese, butter and chopped parsley.

How Do You Make Scalloped Corn?

To make this scalloped corn casserole recipe first whisk together eggs and half and half in a large bowl. Add to this mixture sugar, salt, corn, crushed crackers and cheese and stir everything together. Spread the mixture into a casserole dish or a baking dish. The casserole bakes until the corn mixture is partially set. Then add a topping of melted butter and crushed crackers and add more cheese. Let everything bake together until golden brown, then add a sprinkle of parsley and enjoy!

Tips For The Perfect Corn Casserole

• You can use fresh or frozen corn for this dish. If you’re using frozen corn, be sure to thaw it first. I don’t recommend using canned corn, as it often has added sodium which can change the taste of the finished product.
• If you have watery corn, make sure you drain it in a colander before using it in this recipe.
• You can assemble this dish in advance by preparing the corn mixture up to 8 hours ahead of time. Store the corn mixture in your casserole dish in the fridge until you’re ready to bake it. You may need to add more baking time to compensate for starting with a cold casserole.

Flavor Variations

This is a classic dish that really lets the flavor of the corn shine through. That being said, you can add other ingredients to your scalloped corn casserole to customize it to your tastes.

• Protein: Add 3/4 cup diced ham or 1/2 cup cooked, crumbled bacon.
• Vegetables: Add 3/4 cup of cooked vegetables such as onions or bell peppers.
• Cheese: You can swap out the white cheddar cheese for mozzarella, fontina or Monterey Jack cheese.
• Topping: Instead of crushed crackers, try panko breadcrumbs or crushed cornflakes.
• Crackers: I use Ritz crackers for the topping, but you could also use other cracker crumbs from saltines, Club crackers, or any other similar crackers.

I make this scalloped corn for almost every special occasion. It’s a unique dish that always gets rave reviews!