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Why I'm Obsessed With Scalloped Corn (And You Will Be Too!)

Scalloped Corn

This classic Midwestern and Southern-style scalloped corn casserole combines sweet corn, creamy corn, eggs, milk, butter, and coarse cracker crumbs. It is baked until the edges are golden and the center is just set, then rested briefly before serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15-ounce cans Whole-kernel corn, drained
  • 1 14-15 ounce can Cream-style corn
  • 1 cup Coarsely crushed saltine or buttery cracker crumbs
  • 1/2 cup Melted butter
  • 2 eggs Large eggs, lightly beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Toppings
  • 1/2 cup Shredded cheddar cheese
  • 1 tablespoon Chopped fresh parsley or chives
  • A few Extra cracker crumbs
  • 1 tablespoon Melted butter for topping

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 1 1/2- to 2-quart baking dish. Drain the whole-kernel corn thoroughly while the oven preheats.
  2. In a large bowl, combine the drained whole-kernel corn, cream-style corn, cracker crumbs, melted butter, lightly beaten eggs, milk, salt, and black pepper. Stir just until everything is evenly combined.
  3. Transfer the mixture to the prepared baking dish and spread it into an even layer. Add the shredded cheddar cheese, if using, then finish with extra cracker crumbs and a drizzle of melted butter for a crisper top.
  4. Bake uncovered at 350°F for 40 to 45 minutes, until the edges are lightly browned and the center is just set. Avoid waiting for the middle to look completely dry because the casserole will continue firming as it rests.
  5. Let the casserole stand for 5 to 10 minutes before serving. Sprinkle with chopped parsley or chives, if desired, and spoon it onto plates while warm.

Notes

Drain canned corn very well to prevent a watery casserole. Use coarse cracker crumbs for the best texture. If using frozen corn, thaw it completely and blot or drain it before adding; use about 3 cups in place of the canned whole corn.