Simple Scalloped Corn Casserole
Scalloped corn casserole is the kind of dish that makes a holiday table feel complete, but it’s so easy you’ll want it on random weeknights too.
Rich, custardy corn beneath a golden, buttery cracker topping comes together with pantry staples and barely any hands-on time. It bakes while you finish the rest of dinner.
Why This One Stays in the Rotation
I love how the corn stays creamy and sweet under that crunchy lid. The center sets like a soft pudding, while the cracker crust turns deep brown and shatters when you scoop.
It’s a side dish that never fails to draw compliments, and you can double it for a crowd without any extra fuss. No holiday spread feels quite right without it on the buffet.
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained: you can substitute 3 cups frozen corn, thawed and drained well
- 1 can (14.75 oz) cream-style corn: this is the base of the creamy texture
- 1 cup heavy cream: whole milk works in a pinch but the custard will be looser
- 2 large eggs: they bind the mixture
- 1/4 cup unsalted butter, melted: for the filling
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar: optional, a little sweetness balances the savory notes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 sleeve (about 30 crackers) Ritz crackers, crushed: for the topping
- 1/4 cup unsalted butter, melted: for the topping
Variations / Substitutions
- Swap the crackers: buttery round crackers, saltines, or panko all work; panko gives a lighter crunch.
- Stir in cheese: 1 cup shredded sharp cheddar melts into the custard and makes it even richer.
- Add heat: diced jalapeño and a pinch of cayenne cut through the richness with a little kick.
- Make it sweeter: increase the sugar to 3 tbsp or drizzle the top with honey when it comes out of the oven.
If you like this style of side, you might also enjoy Classic Corn Pudding or Cheesy Baked Corn.
How to Make Scalloped Corn Casserole
Step 1: Mix the Corn Base
Preheat the oven to 350°F and grease a 2-quart baking dish. In a large bowl, whisk together the 1 cup heavy cream, 2 eggs, 1/4 cup melted butter, 1/4 cup flour, 2 tbsp sugar, 1 tsp salt, and 1/4 tsp pepper until smooth. Stir in the drained whole kernel corn and the can of cream-style corn.
The mixture will look like a loose corn soup. It sets up into a soft, spoonable custard as it bakes, so do not worry that it seems thin now.
Step 2: Fill and Bake
Pour the corn mixture into the greased dish and spread it evenly. Bake for 35 to 40 minutes, until the edges are just set and the center still jiggles slightly when you shake the dish.
The center continues cooking after you add the topping, so pulling it out while it still wobbles a bit keeps the casserole from drying out.
Step 3: Top with Crackers
While the casserole bakes, mix the crushed crackers with the second 1/4 cup melted butter in a small bowl. When the initial bake time is up, pull the dish out and scatter the buttery crumbs evenly over the top. Return it to the oven and bake for 12 to 15 more minutes, until the topping is deep golden and the custard no longer jiggles.
The cracker crust turns crisp and browned; if you want it extra dark, you can broil for the last minute, but keep a close eye so it does not burn.
Step 4: Scoop and Serve
Let the casserole rest for 5 minutes so it firms up a little, then scoop generous portions right from the baking dish. Scatter a handful of fresh parsley on top for color if you like, but it is not necessary.
The edges will be slightly darker and chewier, the center soft and creamy. Serve it hot alongside whatever main dish you are putting out.
Tips for the Best Texture
- Use full-fat dairy for the richest custard. Light cream or half-and-half work, but the center sets softer and less velvety.
- Avoid overmixing once the eggs are in. Blend just until smooth to keep the casserole tender instead of dense.
- If you prefer a sweeter casserole, add an extra tablespoon of sugar or a drizzle of honey to the batter before baking.
- Assemble the filling without the topping and refrigerate up to 24 hours if you want to prep ahead. Add the cracker crumbs right before the second bake.
To feed a crowd, double the recipe:
| Servings | Pan size | Initial bake time |
|---|---|---|
| 8 (original) | 2-quart dish | 35-40 mins |
| 16 (double) | 9×13-inch dish | 45-50 mins |
Storing Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat portions covered in a 300°F oven or microwave until warmed through. The topping softens but the flavor stays rich.
What Goes Well with Scalloped Corn Casserole
This dish shines next to a glazed holiday ham, where the sweet corn echoes the brown sugar crust. It also balances the smoke of slow-cooker pulled pork or the crisp skin of a roast chicken. For a weeknight, serve it with grilled sausages and a simple green salad to cut the richness.
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, 3 cups frozen corn, thawed and drained well, swaps in perfectly. Pat it extra dry so the custard sets properly.
Why did my casserole turn out runny?
It likely needed more time in the oven. The center should jiggle only slightly, not slosh, before you add the topping.
Can I make this without cream-style corn?
You can blend 1 can of drained whole corn with 1/4 cup milk until creamy, but the texture will be a little different. The canned version gives the casserole its signature soft body.
Is this casserole gluten-free as written?
No, but you can substitute the flour with 2 tbsp cornstarch and use gluten-free buttery crackers to make it safe.
Scalloped Corn Casserole Recipe
Ingredients
Method
- Heat oven to 350°F and grease a 2-quart baking dish. Whisk together heavy cream, eggs, 1/4 cup melted butter, flour, sugar, salt, and pepper until smooth. Fold in both corns and pour into the dish.
- Bake 35 to 40 minutes, until edges are set and center still jiggles slightly.
- Mix crushed crackers and remaining 1/4 cup melted butter. Sprinkle over the casserole and bake 12 to 15 minutes more, until topping is deep golden and custard is set.
- Cool 5 minutes, then scoop and serve hot.
