Not to be confused with cornbread casserole, we called my grandma’s scalloped corn recipe “corn casserole.” You might be more familiar with scalloped potatoes, but this country-style corn casserole is one that’s been in my family for generations.
Like most casserole recipes, the ingredient combo sounds strange. But when all mixed up and baked to perfection, it’s all delicious!
Grandma Betty’s Scalloped Corn Recipe
- 2 cups of shredded sharp cheddar cheese
- 1/2 cup milk
- 1 can cream style corn
- 10 saltine crackers, crumbled
- 1 egg, beaten
Preheat your oven to 350°F. I use a greased 9×9 casserole dish when I make this, but an 8×8 should work as well (but you may need to adjust baking time).
In a separate bowl, add half the saltines, the corn, 1-1/2 cups of the cheddar cheese, the milk and the eggs.
I do this so my 4-year-old can mix up the (pre-measured) ingredients. I love the idea of cooking together and passing on a traditional family dish! Here are 10 other meals kids can help make.
Julia K. Porter for Taste of Home
Baking and Waiting
Pour mixture into casserole dish. Sprinkle the remaining saltine crumbles and cheese on top. Bake the scalloped corn for 45 minutes or until the top is golden brown. (I think this is particularly yummy paired with chicken—try one of these chicken skillet recipes!)
The Final Product
My grandma used more milk and tossed in as much cheese as she felt it needed that day, so the consistency wasn’t always the same. That didn’t stop us from loving it—but if I serve something too runny to my kid, it’s a no-go. So I’ve managed to figure out the perfect milk-to-cheese ratio.
Grandma Betty’s scalloped corn recipe is still a fan favorite in my house. I tend to make this on chilly days and serve it often when temperatures dip below freezing. It’s still the perfect comfort food to share with family and friends!