Cozy, creamy, and crowned with a buttery cracker topping, this Scalloped Corn is the kind of classic holiday side that always disappears fast. It’s easy enough for a weeknight but absolutely belongs on a Thanksgiving menu, Christmas menu, or as an Easter side dish! It is comforting, kid-friendly, and made with simple pantry staples. The combination of sweet corn, savory seasonings, and Ritz cracker crunch gives it that nostalgic, baked-casserole goodness that pairs with just about any main dish. Be sure to try my Cowboy Butter Roasted Corn next!
What Is Scalloped Corn?
Scalloped corn is an old-fashioned baked corn casserole made with a mixture of sweet corn, creamed corn, eggs, and crushed buttery crackers. As it bakes, the mixture sets into a soft, custard-like base while the cracker topping becomes golden and crisp. It’s similar to corn pudding but slightly firmer and more textured thanks to the crushed crackers.
Ingredients & Substitutions
- Cream-style Corn: Creates the creamy base and classic texture.
- Whole Kernel Sweet Corn (drained): Adds pops of sweetness and texture. Frozen (thawed and drained) works too.
- Eggs: Beaten eggs help set the casserole so it slices nicely.
- Ritz Crackers: Half of the crushed Ritz crackers goes in the filling for structure, half on top for crunch. Saltines or buttery club crackers also work.
- Unsalted Butter: Divided between the filling and the topping for the richest flavor. If using salted butter, simply reduce the added salt slightly.
- Paprika: Adds subtle warmth and color. Swap with smoked paprika for a deeper, slightly smoky flavor. Sweet chili powder or even a pinch of cayenne (very small amount!) also works if you want a hint of warmth.
- Kosher Salt & Black Pepper: Simple seasoning that keeps the focus on the sweet corn.
FAQs
Can I make Scalloped Corn ahead of time?
Yes. Assemble the casserole (without the cracker topping), cover, and refrigerate up to 24 hours. Add the topping just before baking.
Can I use frozen corn instead of canned?
Absolutely. Thaw and drain the frozen corn before adding it to the mixture.
How do I keep the topping crisp?
Bake uncovered and avoid adding extra butter to the topping. Letting the casserole rest briefly before serving also helps the topping stay crunchy.
Can I double this recipe?
Yes. Bake it in a 9×13-inch pan and add a few extra minutes to the bake time as needed.
Serving Ideas
- Serve alongside classic holiday mains like my Cowboy Butter Turkey, Brown Sugar Glazed Ham, or Beef Wellington.
- Pair with simple weeknight proteins such as baked pork chops or honey BBQ meatloaf.
- Add a fresh element with a crisp side salad or roasted vegetables to balance the creamy casserole.
How To Store Scalloped Corn
Room Temperature: Keep out for up to 2 hours before refrigerating leftovers.
Refrigerator: Store in an airtight container for 3-4 days. Reheat in the oven at 325°F until warmed through for the best texture.
Freezer: Freeze baked and cooled scalloped corn for up to 2 months. Wrap tightly, then thaw overnight in the refrigerator. Reheat in the oven to crisp the topping again.
Scalloped Corn
Ingredients
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 3 large eggs, beaten
- 1 ½ cups (78 g) crushed Ritz crackers, divided
- ½ cup (1 stick / 113 g) unsalted butter, melted, divided
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- parsley, chopped for garnish
Instructions
- Preheat the oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine cream-style corn, drained corn kernels, beaten eggs, ¾ cup of the crushed crackers, and half of the melted butter. Stir until fully combined.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, combine the remaining ¾ cup crushed crackers, remaining melted butter, paprika, salt, and pepper. Stir until the mixture is evenly moistened and the crackers are coated with butter.
- Sprinkle the seasoned cracker topping evenly over the corn mixture in the baking dish.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let rest for 5 to 10 minutes before garnishing with parsley and serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is perfectly creamy with just the right amount of buttery crunch on top. I love it.
Elizabeth
This is a delicious and easy to make side dish. Yum!
Stephanie
I love the combination of cream-style corn and Ritz crackers. I will be making this at home!
Bella
Comfort food at its best, and it is made with simple ingredients, big flavor, and that golden topping is irresistible.
