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Old-Timey Scalloped Corn: The Ultimate Comfort Food Recipe

Old-Timey Scalloped Corn

A traditional Southern and Midwestern corn casserole made with whole-kernel corn, cream-style corn, saltine crackers, eggs, milk, and butter. It bakes into a tender, savory side dish with a lightly browned top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15 to 15 1/4-ounce cans Whole-kernel corn, drained
  • 1 14 3/4 to 15-ounce can Cream-style corn
  • 1 cup, approximately 16 to 20 crackers Finely crushed saltine crackers
  • 1/2 cup Unsalted butter, melted
  • 2 eggs Large eggs, lightly beaten
  • 1/2 cup Whole milk
Seasonings
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 2-quart casserole dish or a 9-by-13-inch baking dish.
  2. Drain the two cans of whole-kernel corn thoroughly, leaving the cream-style corn undrained.
  3. In a large bowl, combine both types of corn with the crushed saltines, melted butter, lightly beaten eggs, milk, salt, and black pepper.
  4. Stir just until the ingredients are evenly combined, taking care not to overmix the cracker crumbs into a dense mixture.
  5. Pour the mixture into the prepared baking dish and spread it level.
  6. Bake uncovered for 45 to 50 minutes, until the center is set and the top is lightly browned.
  7. Let the casserole stand for 5 to 10 minutes so the custard can finish setting before serving.

Notes

Drain the whole-kernel corn well because excess liquid can make the casserole watery. For a more buttery browned top, reserve a few cracker crumbs and sprinkle them over the casserole with a little melted butter before baking. Store leftovers covered in the refrigerator and reheat gently.