Creamy, cheesy, and surprisingly easy to make SCALLOPED CORN easily pairs with any main dish. A filling casserole with real corn kernels, cheese, and your favorite buttery crackers make it so irresistible. Hurry up and grab some now because this dish flies by faster than you can take your first bite.
I really love hassle-free recipes especially ones that you just mix and bake. This Scalloped Corn recipe is exactly what I’m talking about. It’s such a crowd favorite that whenever I bring it to a potluck, the dish will always be scraped clean!
But even if there’ll be no potluck this year, I’m pretty sure that my boys here at home will be raving about this. Heck, my hubby even ate this once as a holiday breakfast, coz why not? It’s crazy mouthwatering, freezer-friendly, and loaded with all the goodness to keep you full. What more could you ask for?
What is Scalloped Corn?
When you say scalloped, you might automatically think of scallops such as THE “shellfish”. I don’t blame you, I did think of that when I was a kid. However, in the culinary world, it pertains to a dish with cooked gratin like this Scalloped Potatoes HERE.
Now, if you’re wondering what that is, I’ll put it in a nutshell for you. It’s your favorite part of any cheesy baked dish – that beautiful slightly browned crusty layer. It’s so addicting!
Scalloped Corn is basically a cheesy corn-based dish with an amazing layer of cheesy crust. The eggs also bind all the ingredients together so you can also consider this as a deep dish omelet.
Scalloped Corn Recipe
I promise you, this is a no-fuss recipe that you can easily make at home. The ingredients are so simple that you might already have it in your pantry. Here’s everything you’ll need for this scalloped corn recipe.
- Belle pepper
- Creole seasoning (see my Homemade HERE)
- Half and half (which is basically half cream and half milk)
- Corn Kernels (thaw it out if it’s frozen, drain it if it’s canned)
- Granulated sugar
- Cheddar cheese
- Your favorite buttery crackers such as Ritz (you’ll want it coarsely crushed)
- Parsley for garnish
- Oil or cooking spray
See! Just a few simple ingredients for an outstanding dish.
If you’re gluten-sensitive, you only need to change the crackers to a gluten-free substitute. I personally prefer homemade crackers but store-bought also works fine.
Now you might ask for a dairy-free substitute. That’s totally possible by replacing the half and half with rice milk and using olive oil instead of butter. You’ll also have to skip the cheddar. You can use vegan lactose-free cheese to get that texture you oh so love!
Can I Make Scalloped Corn Ahead of Time?
Yes, you can. If you’re planning to make it this coming Thanksgiving, you can prepare the corn mixture up to 8 hours in advance and just store it in a casserole dish in your fridge and bake until you’re ready. Don’t forget to add a few minutes of your baking time.
How to Store It Properly?
It’s better to overestimate your crowd’s appetite than to cause a riot. However, in doing so, you might end up with leftovers. You don’t have to throw those away. Here are some simple tips you can do to properly store your Scalloped Corn.
Cover the whole dish with plastic wrap; covering making it as airtight as possible. You can also simply store it in an airtight container and keep it in the fridge for 5-7 days. You can also store it in your freezer until about a month.
What to Serve with Scalloped Corn?
Scalloped Corn is a great side dish to almost any meal. It’s not really specifically fixed for a certain season which means you can serve it any time of the year. I made a list of dishes you can serve with this hefty side. Check them out here.
- Roast Turkey Breast
- Oven Tri Tip Roast
- Pan Seared Oven Roasted Steak
- Slow Cooker Lamb Leg
- Broiled Salmon
More Casserole Dishes for Your Next Potluck
- Green Bean Casserole From Scratch
- Hash brown Breakfast Casserole
- Sweet Potato Casserole
- Jalapenos Corn Casserole
How to Make Scalloped Corn
Preheat the oven to 325 degrees F. Spray a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter in a small frypan, then add onion, bell pepper, and Creole seasoning. Sauté for 3-4 minutes. Set aside. In a medium bowl, whisk together the eggs and the half and half. Then add the onion mixture, granulated sugar, salt, drained corn kernels, cheddar cheese, and ½ cup of the crushed crackers to a large bowl. Thoroughly mix.
Pour over the corn mixture into the prepared casserole dish. Mix remaining crackers and 2 tablespoons melted butter. And spread it over on top of the corn casserole. Add the remaining shredded cheese on top. Bake for about 30 -35 minutes or until edges of the casserole is set and golden brown. Remove from the oven. Top it with parsley.
Watch How To Make It
- 4 tablespoons melted butter , divided in half
- 1 medium onion , diced
- 1 bell pepper , diced
- 1 teaspoon Creole seasoning
- 3 eggs
- 1 cup half and half , (half cream and half milk)
- 4 cups corn kernels , fresh or thawed from frozen
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 ½ cups buttery crackers such as Ritz , coarsely crushed
- 2 tablespoons parsley chopped
- cooking spray
- Preheat the oven to 325 degrees F. Spray a 2-quart baking dish with cooking spray.
- Melt 2 tablespoons butter in a small frypan, then add onion, bell pepper, and Creole seasoning. Sauté for 3-4 minutes. Set aside.
- In a medium bowl, whisk together the eggs and the half and half.
- Then add the onion mixture, granulated sugar, salt, drained corn kernels, cheddar cheese, and ½ cup of the crushed crackers to a large bowl. Thoroughly mix.
- Pour over the corn mixture into the prepared casserole dish.
- Mix remaining crackers and 2 tablespoons melted butter. And spread it over on top of the corn casserole. Add the remaining shredded cheese on top.
- Bake for about 30 -35 minutes or until edges of the casserole is set and golden brown. Remove from the oven.
- Top it with parsley.
Tips & Notes:
- You may add some protein to this recipe like crumbled bacon or diced ham.
- This recipe can also be topped with panko breadcrumbs.
- You may use saltines, Club crackers, or any buttery crackers you have on hand.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.