This recipe for Scalloped Corn will take you back to the comfort of your mother’s and grandmother’s kitchen. Now, you can create memories for your children and grandchildren too.
Easy side dishes are any mother’s staple for quickly preparing delicious, wholesome meals, especially on busy nights. One of my favorites is scalloped corn, which many people also serve for Thanksgiving. Corn has long been synonymous with Thanksgiving as it was introduced to the early settlers as a dietary staple.
Scalloped corn is a comforting dish filled with warmth and unbeatable flavor. The corn’s sweetness and the crackers’ saltiness provide the perfect balance. The creamy texture of the filling is complemented by the crunch of the topping, which truly can’t be beaten.
Why Is It Called “Scalloped Corn?”
‘Scalloped’ typically means cooked in cream or milk, as in scalloped potatoes, but it can also mean covered in breadcrumbs, as in scalloped tomatoes. It’s a style of cooking that evokes images of comfort and flair. In this recipe for scalloped corn, we find both the milk and the breadcrumbs (although here the breadcrumbs have been replaced by saltine crackers) for the perfect combination.
Putting some cracker crumbs inside the casserole helps thicken the sauce. Using the rest for the topping provides the perfect crunch. You get the best of both worlds – and all that delicious taste.
The Secret Trick of Adding Creamed Corn…
Many recipes for scalloped corn use only canned whole corn kernels. This recipe combines half whole corn and half creamed corn – one can of each. Using creamed corn increases the richness of the taste and gives this recipe all the sweetness it needs without adding any sugar.
You might be tempted to increase the salt, but remember that the crackers add more salt to the dish. Using less salt and letting your diners add more if desired is always best.
How to Make Ahead and Store
Scalloped corn is an easy dish to make ahead of time. You can prepare all the ingredients, except for the topping, and refrigerate your casserole up to 48 hours before baking. Add the cracker topping right before baking.
You can also mix the filling ingredients, pour it into a freezer bag, and freeze it unbaked for up to 3 months. When you are ready to cook your frozen scalloped corn, let it thaw overnight in the refrigerator, mix it well, add the topping, and then bake as directed.
Once cooked, your corn casserole will stay fresh for up to 3 days when covered and stored in the refrigerator. When reheating, bake covered for 15 minutes at 350°F and then remove the cover and continue uncovered for 10-15 minutes until hot. You can also freeze it in a freezer bag or appropriate container for up to 3 months. Thaw it overnight in the refrigerator, return it to room temperature before baking, and then warm it in the oven.
Serving Suggestions
Scalloped corn qualifies as a budget-friendly comfort food. I have served this dish with anything from meatloaf to steak, baked chicken to fish sticks. One of my favorite mealtime combinations with this corn casserole is Oven-Baked BBQ Chicken.
Of course, you want the perfect dessert for a comforting meal, and nothing is better than bringing a plate piled high with cookies to the table. Brown Sugar Cookies, with their butterscotch/molasses flavor, pair perfectly with any meal that features scalloped corn. Give it a try, and let me know what you think.
Scalloped Corn
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 can 15 ounces creamed corn
- 1 can 15 ounces whole kernel corn, drained
- 1 cup crushed saltine crackers
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk the eggs until frothy.
- Stir in the milk, creamed corn, and drained whole kernel corn until well combined.
- Add half of the crushed saltine crackers, melted butter, salt, and black pepper to the corn mixture, mixing thoroughly.
- Pour the corn mixture into the prepared baking dish.
- Sprinkle the remaining crushed saltine crackers evenly over the top of the corn mixture.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the scalloped corn to cool for a few minutes before serving.
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