This post may contain affiliate links. Read our disclosure policy.
Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.
I was looking through my recipe box as we were cleaning out our kitchen last week and stumbled across my mom’s scalloped corn recipe. This is the corn casserole I grew up on. I love old, handwritten recipes.
This one I had just scribbled on scrap paper. It didn’t even have a name, but I knew as soon as I looked at it what it was. This easy scalloped corn is quick and makes a great side dish for holidays such as Easter, Christmas, Thanksgiving, or just any week night.
About this Scalloped Corn Recipe:
Flavor: The flavor is very corn centered. You’ll have a slight hint of egg and butter. And the slight amount of sugar enhances the flavor of corn.
Texture: This casserole does not have the bread texture that other cornbread casseroles have. Instead, the filling between the corn is slightly custard like thanks to the milk and eggs. It’s more like a cream style corn. The top is lightly crisp.
Why is it called scalloped corn?
This dish most likely became popular in New England. Many dishes have the term “scalloped”, such as scalloped potatoes, and it generally refers to a dish baked in cream.
Corn Casserole with Crackers
Our Jiffy mix corn casserole is one of our most popular recipes. This recipe doesn’t call for Jiffy mix, however. Instead, it uses saltine crackers to help give the casserole texture.
I remember my mom using saltine crackers because that’s generally the crackers we had on hand, but if you’d like a little more of a buttery flavor, use Ritz crackers or butter crackers. Mmmmm.
How do you make scalloped corn?
This recipe is quite straightforward.
Whisk eggs.
Add milk and cracker crumbs.
Add drained corn (yes…be sure to drain the corn!).
Add the remaining ingredients and mix well.
Pour the corn mixture in a greased casserole dish and bake at 350 degrees Fahrenheit for 40 minutes. The casserole will “puff up” a little bit and the center will be set.
A note about the salt…
Everyone likes just a little bit of a different amount of salt in their recipes. We found ourselves adding a touch of salt to the casserole as we ate it, but I decided to leave the amount in the recipe alone in case someone didn’t like as much salt.
If you find yourself shaking salt on over your helping of scalloped corn, make a note on the recipe to add a touch more to the casserole mix next time.
Can I use frozen corn?
If you have frozen corn from your summer garden or just from the grocery store, you can use it in this recipe. Just be sure to thaw the corn and drain off any liquid before adding it to the casserole.
Slow Cooker Scalloped Corn
Can you make scalloped corn in the crockpot? Yes, you can. Spray the inside of the slow cooker with cooking spray so the casserole doesn’t stick as much. Then add the mixed ingredients and set the slow cooker to high and cook for 2-3 hours.
Be sure to watch if closely. I have 3 slow cookers and each one heats just a little differently. Check your casserole often and make sure the sides aren’t getting too brown. If they are, you can turn the slow cooker to low for the remaining time. The casserole should be cooked to an internal temperature of 160º Fahrenheit since it contains eggs.
Add a cup of shredded cheddar cheese to make cheesy corn casserole.
Top the casserole with French fried onions before baking.
Try using seasoned croutons instead of crackers.
Add leftover ham to the casserole before baking.
Scalloped Corn Casserole
4.61 from 251 votes
Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.
Preheat the oven to 350ºF. Spray an 8×8 baking dish with cooking spray.
In a large bowl, whisk the eggs until they are broken up.
Add the milk and crushed crackers. Mix well.
Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Stir well.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until the center of the casserole is set.
Serve warm.
Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Notes
The calories shown are based on the recipe being cut into 8 pieces, with 1 serving being ⅛ of the scalloped corn. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
To prevent your scalloped corn from becoming too soggy, be sure to drain the canned corn thoroughly. I found that rinsing the corn and leaving it to drain in a colander over the sink for 15 or so minutes helps keep this casserole rich and thick.
The main difference between the two is texture. Corn pudding has a gelatinous consistency similar to dessert pudding; the casserole is thicker and can hold its shape. Despite the textural difference between corn casserole and pudding, the ingredients are similar.
Let the casserole fully cool and then cover tightly with plastic and store in the refrigerator. To reheat: Warm in a 300 degree oven for 10-20 minutes, or until warmed through.
WHY IS MY BAKED CREAM CORN SO RUNNY? If you aren't seeing the center of the custard set up, it just isn't ready to come out of the oven yet. Cooking time can vary by oven and the baking dish that you choose. Larger, more shallow dishes will cook faster than smaller, deeper versions.
If corn pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit at room temperature for 3 to 5 minutes.
Make sure you mix a solution of cornstarch and water cold, and then add it to your hot dish. Same can be said for flour. A flour and water paste (desk or wasteland spoon of flour then upload cold water until it is a liquid paste) delivered to the casserole will thicken it.
What's the Difference Between Corn Pudding and Scalloped Corn? Corn Pudding has a rich custard base filling. The eggs and corn combine for a heavy custard filling instead of breading. Whereas, scalloped corn consists of a cheesy and buttery corn filling.
After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.
I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.
You thicken scalloped corn with eggs and half and half. Together with the cheese these ingredients bind the corn to make a delicious casserole. How do you reheat scalloped corn? Reheat a baking dish with scalloped corn casserole in the oven at 325 degrees F for 15 – 20 minutes or until the middle is warm.
Corn pudding does need to be refrigerated when warping up leftovers. It's not like cornbread that can sit out on your countertop. Allow the corn pudding to cool completely, then cover it with foil and place in the refrigerator.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.
Make a cornstarch slurry for a fast and easy thickener.
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.
If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
FAQs. Why are my au gratin potatoes watery? This is usually either due to using too much liquid within the potatoes au gratin or not cooking it long enough. It can also happen if you use the wrong type of potatoes (waxy potatoes), which release more water than starchier ones.
Once the creamed corn is blended, you can serve it right away, or let it sit in the crock pot with the lid on to keep it warm. It will thicken more as it cools.
This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
