Comforting and homey, many of us grew up eating some version of this old-fashioned scalloped corn casserole recipe around the holidays. Similar to another popular corn casserole that uses Jiffy corn mix, scalloped corn uses a simple combination just a few ingredients: canned corn, cream, eggs, and buttery round crackers to make a delicious side dish that goes just as well on your Christmas, Thanksgiving or Easter table as it does with a regular Sunday Pot Roast. For more corn recipe ideas, try our Homemade Cornbread for any time, or our delicious Cornbread Stuffing for Thanksgiving.
Scalloped Corn Ingredients
- Canned corn: You’ll need canned creamed corn and canned sweet corn for scalloped corn. It’s OK to sub frozen corn for the canned sweet corn if that’s what you have, but take care to get any excess water out of the corn when you thaw the corn, so that your corn casserole does not become watery or mushy.
- Crackers: We tested this recipe with Ritz crackers, but any round, buttery cracker would be so delicious in this scalloped corn, or saltines are also classic and would work just fine.
- Butter: We opted for salted butter here.
- Heavy cream: Cream is what makes a dish “scalloped” (same as in our classic Scalloped Potatoes!) and it’s a must. No substitutions, please, or the corn casserole just won’t turn out the way it’s supposed to.
- Eggs: Eggs hold it all together — the creamy sweet corn, the crushed crackers — into a tender, cohesive, creamy casserole.
- Sugar: Just a hint, to bring out the sweet corn flavor.
- Granulated garlic and onion powder: To balance out the sweetness.
- Paprika: A tiny pop of color and a hint of warmth.
How To Make Scalloped Corn
Mix the canned corn, creamed corn, crushed crackers, melted butter, cream, eggs, sugar, granulated garlic, onion powder, paprika, salt, and pepper.
Pour the corn casserole mixture into a greased 1½-quart baking dish (it can be rectangular or round, either is fine.)
Make the topping: mix more crushed crackers with melted butter. Sprinkle the cracker topping over the corn mixture.
Bake the scalloped corn casserole until it is browned and bubbling, 30 to 40 minutes.
What To Serve With Scalloped Corn Casserole
Scalloped corn is so simple — sweet, savory, buttery and easy to love — it’s a classic, easy side dish that goes with any and all meaty main dishes really well. Some of our very favorite holiday dinners we serve it with are:
The Best Make-Ahead Side Dish
For a big holiday dinner, like Thanksgiving, Easter or Christmas, you may want to make this recipe ahead of time. You can prep it all the way until you’d pop it into the oven to bake, then cover it and place it in the fridge for a few hours, until you’re ready to bake it. About 40 minutes before you want to serve it, just heat the oven and bake the casserole.
More Easy Side Dishes
Grandma Food, Forever
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