Scalloped Corn Casserole Recipe
Scalloped Corn Casserole Recipe
Table of Contents
This scalloped corn casserole recipe is creamy, cheesy, and packed with corn and crushed crackers. It’s a delightful side dish that’s simple enough for a weeknight dinner but fancy enough for holiday gatherings.
I’m a big fan of corn dishes and often whip up corn pudding, corn casserole, or scalloped corn when I need a quick, family-friendly side that everyone will love.
While everyone is familiar with scalloped potatoes, have you ever tasted scalloped corn? It follows a similar concept, featuring corn baked in a rich, cheesy casserole. This recipe includes buttery crackers for an extra touch of flavor! It’s a fantastic side dish that can even be prepared in advance.
Scalloped Corn Casserole Recipe Ingredients
To make this recipe you will need eggs, half and half, sugar, salt, corn kernels, buttery crackers, white cheddar cheese, butter and chopped parsley.
How Do You Make Scalloped Corn ?
To prepare this scalloped corn casserole, start by whisking together eggs and half-and-half in a large bowl. Next, stir in sugar, salt, corn, crushed crackers, and cheese until well combined. Pour the mixture into a casserole or baking dish. Bake until the corn mixture is partially set. Then, top it with melted butter, crushed crackers, and additional cheese. Bake until golden brown, finish with a sprinkle of parsley, and enjoy.
Tips for the Perfect Corn Casserole
- You can use either fresh or frozen corn for this dish; just be sure to thaw frozen corn beforehand. I recommend avoiding canned corn, as it often contains added sodium that can alter the flavor of the final dish.
- If your corn is watery, drain it in a colander before adding it to the recipe.
- You can prepare the corn mixture up to 8 hours in advance. Simply store it in your casserole dish in the fridge until you’re ready to bake. Keep in mind that you may need to extend the baking time since the casserole will be cold.
You may like: Stuffed Shells With Ground Beef
Scalloped Corn Casserole Recipe
Ingredients
- 3 eggs
- 1 cup half and half
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 5 cups corn kernels fresh or thawed from frozen
- 1 1/2 cups buttery crackers such as Ritz coarsely crushed
- 1 1/2 cups white cheddar cheese shredded
- 4 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Place the eggs and half and half in a large bowl. Whisk until smooth.
- Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined.
- Spread the corn mixture into the prepared dish.
- Bake for 30-35 minutes or until edges of the casserole are just set.
- Mix together the butter and the remaining 1 cup of crushed crackers.
- Sprinkle the remaining 1/2 cup of cheese and buttered crackers over the corn mixture.
- Bake for an additional 20-25 minutes or until casserole is browned and set. Sprinkle with parsley. Let sit for 5 minutes, then serve.
Notes
If you have watery corn, make sure you drain it in a colander before using it in this recipe.
I like to finish this casserole off with a little parsley for added color and flavor, but you can use other herbs such as fresh thyme, chives or basil. Nutrition Calories: 272kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 638mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 1.6mg | Calcium: 173mg | Iron: 1.2mg
