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