Scalloped Corn

Scalloped corn brings a touch of nostalgia and warmth to any table. This recipe is tasty and incredibly simple—its creamy corn base and crunchy saltine topping create a delightful contrast that will have everyone returning for more. It’s perfect for busy families, and it complements a variety of main courses. Once you know how to make scalloped corn, this casserole will surely become a cherished addition to your dinner table.

Why is it called scalloped corn? 

The term scalloped refers to baking the dish with a creamy sauce and a crumb topping, similar to scalloped potatoes. This recipe for scalloped corn has a custard-like filling with a lightly crisp top.

Ingredients for Scalloped Corn

• Eggs: The eggs serve as a binder, creating a custard-like consistency. For a vegetarian twist, use an egg substitute or flax eggs.
• Milk: The milk brings creaminess to this casserole. The recipe calls for 2% milk, but whole milk or nondairy options like almond milk work well as substitutes.
• Butter: The butter brings depth and richness to the dish. Margarine or olive oil are suitable alternatives.
• Sugar: A bit of sugar enhances the corn’s natural sweetness. 
• Onion: Just a tablespoon of finely chopped onion provides a mild, sweet flavor. Shallots or leeks can also be used, if you prefer.
• Corn: The main ingredient here is sweet and juicy whole kernel corn. This recipe calls for fresh or frozen corn, but well-drained canned corn can be used as a substitute.
• Saltine crackers: Crushed saltine crackers create a crunchy topping. Panko bread crumbs or savory crushed crackers of your choice can be used as well.

Directions

Step 1: Make the egg mixture

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Preheat the oven to 325°F. In a large bowl, whisk together the eggs, milk, melted butter, sugar, chopped onion, salt and pepper until smooth.

Editor’s Tip: To ensure you get a light and airy casserole, mix the batter gently, without overmixing.

Step 2: Combine all the ingredients 

Nicole Perry for Taste of Home

Add the corn and 1/2 cup of the crushed saltines to the egg mixture, stirring until well combined. Pour everything into a greased 1-1/2-quart baking dish, spreading it evenly. Sprinkle the rest of the crushed crackers over the top.

Step 3: Bake and serve

Nicole Perry for Taste of Home

Bake, uncovered, for 55 to 65 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

Nicole Perry for Taste of Home

Scalloped Corn Variations

• Make it cheesy: Add 1 cup of shredded cheddar cheese to the egg mixture for a cheesy twist.
• Add crumbled bacon: Mix in 1/2 cup of cooked, crumbled bacon for added smoky flavor.
• Try alternative toppings: Use French fried onions or Ritz crackers in place of the saltine crackers for a richer flavor.

How to Store Scalloped Corn

Keep leftovers in an airtight container in the refrigerator for up to three days. 

Can you reheat scalloped corn? 

Yes, you can reheat scalloped corn in the microwave or oven. When reheating it in the oven, cover it with foil to retain moisture.

Scalloped Corn Tips

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What is the difference between scalloped corn and corn pudding? 

Scalloped corn has a crunchier texture due to the saltine topping, whereas corn pudding is smoother and often sweeter.

Why is my scalloped corn watery? 

If your scalloped corn is watery, it might be due to excess moisture from the corn. Make sure to drain canned corn well or thaw and drain frozen corn before using it.

Can you make scalloped corn in a Crockpot? 

Yes, you can make this recipe in a Crockpot. Cook it on low for three to four hours or until the casserole is set and the top is golden.

Can you use corn on the cob? 

You sure can. Place the corn cob in the center of a bundt or angel food cake pan. Then slice off the kernels with a sharp knife. The pan will catch all the kernels—no mess!