Scalloped Corn

by Sabrina Snyder

Published on

21 Comments

4.25 from 4 votes
8 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Scalloped Corn is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.

If you’re looking for an easy Side Dish for your holiday dinners you’ll love this Scalloped Corn Casserole. Similar to Corn Pudding it’s an easy corn recipe with delicious creamy corn.

Scalloped Corn after baking

SCALLOPED CORN

Old-Fashioned Scalloped Corn is the perfect dish to make as a side for Thanksgiving, Christmas, or even Easter. Pair the casserole along with holiday classics like HoneyBaked Ham and Roasted Turkey. The creamy corn is baked with eggs and cracker crumbs to make a flavorful and wonderfully textured casserole. It’s an easy casserole dish and the total time to make it is just 45 minutes.

Scalloped Corn is just one of those classic recipes that never gets old. Served along with practically any dinner this traditional side makes the perfect addition to your dinner table. This is sure to become a family favorite that you’ll find yourself making for every special occasion.

Scalloped Corn before baking

HOMEMADE CREAMED CORN

Instead of buying canned creamed corn, you can make your own cream style corn using a few simple ingredients

  • You can use a package of corn kernels or remove the kernels straight from the cob.
  • Add 1 cup of regular corn and 2 tablespoons of water to a food processor.
  • Blend the corn until it is pureed.
  • Move the corn puree to a bowl.
  • Add another cup of corn kernels to the food processor and pulse it. Don’t completely puree this cup.
  • Mix the 2 cups of corn together to make creamed corn.

MORE CORN RECIPES

HOW TO MAKE SCALLOPED CORN

  • Whisk together the creamed corn, sweet corn kernels, eggs, Ritz cracker crumbs, butter salt, and paprika.
  • Pour the mixture into your casserole dish. Make sure to prep the dish with cooking spray so it doesn’t stick to the pan.
  • Mix the remains ritz crackers and melted butter together to make an easy topping.
  • Top the casserole with the cracker crumbs.
  • Bake for 35-40 minutes. You’ll know it’s down when the corn has set and the crumb topping has become golden brown.

Cross section of Scalloped Corn

VARIATIONS ON SCALLOPED CORN

  • Crackers: The cracker crumb topping on this recipe works great with ritz crackers, but you can also try using saltine crackers. Just break up the saltine cracker crumbs and mix them with the butter the same way you would with Ritz crackers. You could also use breadcrumbs in place of any crackers. 
  • Cheese: To make your Scalloped Corn Casserole nice and cheesy try sprinkling some cheddar cheese into the corn mixture. Once the cheese is melted it will make the dish extra gooey and creamy.
  • Other Add-ins: There are plenty of other delicious additions you can make to this easy corn casserole. Try mixing in some coarsely chopped onion, potatoes, bell pepper, or any other veggies you want to add in. You can also sprinkle some seasonings like garlic salt, onion powder, cayenne pepper, or cumin.

SLOW COOKER SCALLOPED CORN

  1. Spray the crockpot insert with cooking spray or lightly butter it.
  2. Combine the creamed corn, canned sweet corn, eggs, ½ cup Ritz crackers, ¼ cup unsalted butter, salt, paprika and black pepper.
  3. Cover and cook for 4-6 hours on low.
  4. Top with the ritz cracker topping about 30 minutes before it’s done.
  5. It will start to pull away from the sides of the slow cooker once it’s done.

MORE EASY SIDE DISHES

HOW TO STORE SCALLOPED CORN

  • Serve: After baking this Scalloped Corn recipe, don’t leave it at room temperature for more than 2 hours.
  • Store: If you have leftovers, let the corn cool to room temperature then cover the casserole dish or store it in an airtight container in the fridge. It will keep well for 3-5 days.
  • Freeze: Carefully wrapped or sealed in an airtight container you can keep Scalloped Corn Casserole in the freezer for 3 months. Let the frozen corn defrost in the fridge overnight before reheating the corn in the oven.

Baking pan of Scalloped Corn with spoon

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Dinner, then Dessert

Scalloped Corn

Scalloped Corn is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Scalloped Corn with spoon
PrintRate

Ingredients
 

  • 30 ounces creamed corn
  • 15 ounces canned sweet corn , drained
  • 3 large eggs
  • 1 cup Ritz crackers , divided
  • 1/2 cup unsalted butter , divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
  • In a large bowl whisk together creamed corn, canned sweet corn, eggs, ½ cup Ritz crackers, ¼ cup unsalted butter, salt, paprika and black pepper.
  • Pour into baking dish.
  • Mix remaining ½ cup Ritz crackers with remaining ¼ cup melted butter.
  • Sprinkle cracker mixture over corn.
  • Bake for 35-40 minutes until crackers are golden brown.

Nutrition

Calories: 242kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 397mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Is it 1/2 tsp of kosher salt$ recipe doesn’t say. What temperature is the oven supposed to be? The recipe doesn’t say. I assume it’s 350F

    Reply

    1. Hi Joel, I’m wondering if the Recipe Card didn’t populate for you? Kosher salt is in the ingredient list and yes 1/2 tsp. and yes, bake at 350 degrees as directed. Maybe refresh your page? Hope you can see it and hope the recipe turns out ok for you 🙂

      Reply

    1. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

      Reply

    1. Oh Oh, I’m sorry you were disappointed. Just curious, did you happen to use frozen corn? That would add liquid content or if you used canned corn, did you drain it well?

      Reply

  4. Hi. This sounds perfect. Questions… can I make it on a slow cooker? Can I replace whole corn with fresh or frozen? Thanks much!

    Reply

  6. My casserole seems soupy. I followed the directions so I’m not sure why it is soupy. It’s for a pot luck so I’m not real happy

    Reply

  7. I actually had my teens make this tonight to add to dinner. Super easy to put together and was really tasty. Highly recommend!

    Reply

  9. Sounds amazing! We have always used saltines but going to try with Town House this year. Haven’t tried it yet but I plan to add some sour cream and mayonnaise along with some onion, bacon, parmesan and a little chili powder to make a Mexican street corn version of scalloped corn for Thanksgiving. Praying it goes well lol. Im sure it will.

    Reply

  10. Hi Sabrina,
    Is it 1/2 a teaspoon or tablespoon of kosher salt?
    As we can’t buy kosher salt here I was wondering how I could convert kosher salt amounts to other salts eg table salt or a coarse grained cooking salt. Do you know?

    Reply

    1. Thanks for catching that. You’ll want to use 1/2 teaspoon of kosher salt or you can also use coarse sea sat or Himalayan pink salt. Enjoy!

      Reply