• Skip to main content
  • Skip to primary sidebar

My Homemade Roots logo

  • Home
  • Browse Recipes
  • Garden and Home
  • About
  • Contact
  • Get Updates
  • About
You are here: Home / Casseroles and One-Pot / Scalloped Corn Casserole

Scalloped Corn Casserole

Spread the love

Need a family-friendly side dish that both kids and grown-ups will love? This easy and customizable scalloped corn casserole can be made from fresh sweet corn, canned corn or frozen corn, and takes just a few minutes to assemble. It’s sweet and savory with a golden buttery topping. Try it with grilled chicken, burgers, or even a Sunday roast.




Scalloped Corn Casserole

If you are wondering what exactly scalloped corn is, it’s a creamy, cheesy casserole similar to scalloped potatoes, but it’s baked with cracker crumbs both in the filling and as a topping to give it some texture (there are other versions that use a cornbread mix instead of crackers, but I really love the buttery crackers in this particular recipe.) Sometimes this dish is also referred to as corn pudding or just as corn casserole.

And this is a side dish that is right for any time of the year. If it’s summer, you can’t go wrong with using fresh-picked sweet corn cut right from the cob. But if you want to serve this as a side for the holidays, canned or frozen corn will do the trick just fine. (This makes a great side dish for Thanksgiving or for a potluck – just go ahead and double the recipe to feed a crowd.)




Scalloped Corn Casserole

Cook’s Tips for Making Scalloped Corn

  • There are different methods for safely cutting the corn off the cob. One way is to buy a special tool that strips the kernels from the cob. If you’re like me and don’t like to have a ton of kitchen gadgets, you can do this without a tool. You can just lay your cob flat on a cutting board, and carefully use a sharp knife to cut off the kernels. Or, the method I most often use is to cut a slice off the end of the cob to create a flat base for standing the cob on end, then stand it up inside of a pie plate (to catch the kernels), and carefully use a sharp knife to remove the corn kernels.
  • If using fresh corn, be sure to “milk” your cob. After cutting off the kernels, use the back of your knife to scrape the cob to get all of the sweet, starchy liquid from the cob. This milky liquid will help to thicken and add extra corn flavor to your casserole.
  • I like the buttery round Ritz-type crackers for this recipe, but you can use any kind of cracker that can be crushed and made into crumbs (like Saltine crackers or Club crackers).
  • Make this casserole even more flavorful by adding a little diced red bell pepper, a handful of chopped fresh basil, and/or some cooked crumbled bacon.
  • Top with sliced scallions for extra flavor and color.
  • Switch out the cheddar cheese for another cheese of your choice. If you like a little spiciness, try using shredded pepper jack cheese.
  • If using canned corn with added salt, reduce the salt in the recipe to ½ teaspoon to avoid the dish becoming over-salty.
  • If using frozen corn, be sure to thaw first.
  • Prep a day ahead by cutting the corn from the cob (if using fresh corn), shredding the cheese and crushing the cracker crumbs. When you’re ready, just assemble and bake.




Scalloped Corn Casserole

If you try this recipe, please let me know in the comments how it turned out for you. I hope you enjoy!

My Homemade Roots


*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*


Scalloped Corn Casserole

Scalloped Corn Casserole

Yield: 6 Servings

Ingredients

  • 3 cups corn kernels
  • 1 ½ cups shredded sharp cheddar, divided
  • 1 cup coarsely crushed round buttery crackers (like Ritz), divided
  • 1 large egg
  • 1 cup milk
  • 3/4 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 4 tablespoons melted butter

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a greased baking dish, mix together corn kernels, half of the shredded cheese, and half of the cracker crumbs.
  3. In a separate bowl, whisk together egg, milk, salt, pepper, and sugar. Pour mixture over the corn kernel mixture and gently stir to combine.
  4. Top with remaining cracker crumbs. Pour over the melted butter then top with remaining shredded cheese.
  5. Bake for 25-30 minutes, or until topping is golden brown.
© My Homemade Roots

Old-Fashioned Scalloped Corn Casserole - Perfect for Potlucks, Holidays, Cookouts and Sunday Dinner

 

For more great recipes, visit my friends at:

The Super Fabulous Friday Linky Party at A Big Green House

Meal Plan Monday at Southern Bite

Weekend Potluck at The Country Cook
[amd-zlrecipe-recipe:]

You may also like...

  • Pennsylvania Dutch Chicken Corn Soup with Rivels
    Pennsylvania Dutch Chicken Corn Soup with Rivels

    Sometimes you just need some simple, nourishing comfort food. Nothing fancy, just no-frills, down-home cooking.…

  • Sausage Potato Skillet with Zucchini, Corn and Basil
    Sausage and Potato Skillet with Zucchini, Corn & Basil

    I confess I love potatoes. Boiled, mashed, baked, stuffed, stewed, or fried - I could…

  • Braised Red Cabbage with Pears
    Braised Red Cabbage with Pears

    Braised red cabbage is one of my favorite side dishes - especially when it's chilly…

Filed Under: Casseroles and One-Pot, Christmas, Comfort Food, Fall, Holiday, Parties and Entertaining, Side Dishes, Summer, Uncategorized Tagged With: corn casserole, corn dish dish, corn pudding, corn recipe, fresh corn recipe, Potluck side, sweet corn recipe

Reader Interactions

Comments

  1. Miz Helen says

    August 13, 2019 at 3:18 pm

    Your Scalloped Cor Casserole will melt in your mouth and give some pure southern comfort! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
    Miz Helen

    Reply
    • Melissa says

      August 15, 2019 at 11:35 pm

      Thank-you for having me at your party! Have a great weekend, Miz Helen!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Let’s Get Social

  • Facebook
  • Instagram
  • Pinterest
  • RSS

About Me

Hi, I’m Melissa!
Appalachian gal here. I create new recipes, and also revive the vintage ones. I just adore my veggie garden, and preserving the bounty of the harvest. A well-stocked and organized pantry brings me joy. You’ll also find me working on at least one or two DIY projects at any given time. I’m happy to have you here, so grab a cup of coffee, or a glass of sweet tea, and stay and visit awhile! Read More…

My Amazon Pick: Enameled Cast Iron Covered Casserole Skillet

Browse by Category

My Homemade Roots Amazon Shop

Popular Posts

  • Fried Noodles and Cabbage
    Fried Cabbage and Noodles
  • Pumpkin Gobs aka Pumpkin Whoopie Pies
    Pumpkin Gobs
  • Quck and Easy Hamburger Buns
    Quick and Easy Hamburger Buns
  • Homemade Squash Casserole
    Squash Casserole
  • PA Dutch Pepper Slaw | My Homemade Roots
    PA Dutch Pepper Slaw
  • Homemade From Scratch Amish Baked Beans
    Amish Baked Beans

Follow Me on Pinterest

COPYRIGHT ©2017-2020, My Homemade Roots. ALL RIGHTS RESERVED

View Our Privacy Policy

View Disclaimers and Affiliate Disclosure

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy