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Scalloped Corn: A Creamy Comfort Food Classic

Scalloped Corn

A creamy American corn casserole made with whole-kernel corn, cream-style corn, buttery saltine crumbs, eggs, and milk. It bakes into a tender, lightly golden side dish for holiday meals and family dinners.
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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 cans, 15 to 15¼ ounces each Whole-kernel corn, drained
  • 1 can, 14¾ to 15 ounces Cream-style corn
  • 1 cup, about 20 crackers Crushed saltine crackers
  • ½ cup Butter, melted
  • 2 eggs Large eggs, lightly beaten
  • ½ cup Milk, preferably whole or 2%
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
  2. In a large bowl, combine the drained whole-kernel corn, cream-style corn, crushed saltine crackers, melted butter, lightly beaten eggs, milk, salt, and black pepper.
  3. Stir just until the mixture is evenly combined, taking care not to overwork it.
  4. Transfer the mixture to the prepared casserole dish and spread it into an even layer.
  5. Bake uncovered for 45–50 minutes, until the center is set and the top is lightly golden.
  6. Let the casserole stand for 5–10 minutes before serving so it can firm up while remaining creamy and tender.

Notes

Drain the whole-kernel corn thoroughly to prevent a loose, watery casserole. Do not overbake; the center should remain creamy and will continue setting slightly as it rests. For variations, add ½ to 1 cup shredded cheddar cheese, replace the saltines with buttery cracker crumbs, or stir in 1–2 tablespoons minced onion or a small amount of chopped green chile.