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This cheesy Scalloped Corn Recipe is topped with butter crackers and baked to perfection. It is a tasty side dish for potlucks, holidays or any day of the week.

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I love to serve corn casserole because it is so easy and delicious. This recipe for scalloped corn is simple to toss together.

The filling is an easy combination of cheese and butter mixed with the corn. This side dish is much lighter than recipes with jiffy mix. The top of the corn is topped with a buttery crumble of saltines or Ritz crackers.

The blend of creamed corn and whole kernel corn in the baking dish make this so delicious. We used canned corn but frozen corn is fine too. This recipe is easy to adapt and turns out great. We also make Paula Deen’s Corn Casserole Recipe for a great addition to your holiday meal.

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. The dish is then topped with a cracker topping.

Both are delicious but they are both very different casserole dishes. The corn mixture is different in each side dish.

Why we love Scalloped Corn:

  • Toss and go. This recipe is effortless to prepare and takes only minutes. Simply toss everything into the casserole dish.
  • The best comfort food. The creamy corn and cheesy mixture is the absolute best comfort food.
  • Budget friendly. The ingredient list is simple and inexpensive.

Ingredients

  • Large eggs
  • Milk
  • Crushed saltine cracker crumbs (or ritz crackers crackers)
  • Whole kernel corn, drained
  • Cream style corn
  • Cheddar cheese, shredded
  • Butter, melted
  • Salt and Pepper

For the Topping: 

  • Crushed Crackers 
  • Butter
  • Shredded cheddar cheese

Scroll to the bottom to see the recipe card for the full ingredients and recipe.

Variations

  • Green chilies. Drain a can of green chilies and combine with the corn. This will add a little bit of heat.
  • Diced ham. Chop up ham and mix with the corn. Leftover roast turkey is another great option to use up leftover turkey from Thanksgiving or Easter.
  • Bacon. Top with crispy bacon along with the cracker topping.
  • Fresh or frozen corn. Either option is delicious. If using frozen, thaw and drain it first. Otherwise, the extra liquid will change the texture.
  • Crushed Saltine Crackers or Butter crackers. Both of these cracker options pairs nicely with corn. If you prefer a butter taste, use Ritz. You can also top with Panko breadcrumbs.
  • Frozen peas and carrots. Toss in extra veggies to change the flavor. You can also add in bell pepper.

The basic recipe is easy and delicious. However, feel free to try some of these variations. They are delicious as well.

Step by Step Instructions: 

Step 1 – Set it to 375 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.

Step 2 – Whisk the eggs together in a large bowl.

Step 3 – Then add in the milk, butter, salt, pepper and 2 cans of corn. Stir until combined. 

Step 4 – Stir in the crushed crackers and shredded cheese. Mix well.

Step 5 – Pour the mixture into the prepared pan.

Step 6 – Then stir together the crackers and melted butter for the topping. 

Step 7 – Then sprinkle this mixture over the corn in the baking pan. 

Step 8 – Then top with the topping shredded cheese amount.  It will take about 40-50 minutes or until the center of the casserole is set. It best served warm.

Recipe Tips:

  • Double the Recipe. If you are serving this during the holidays or for a crowd, it is easy to double.
  • Cracker topping. You can omit this if you do not care for the crumb topping. However, do not omit the crackers inside the filling. It helps to thicken the casserole.

How to Freeze:

Prepare as normal but do not bake. Cover tightly with plastic wrap and place inside a freezer bag or top with foil.

It can be frozen up to a month. When ready to bake, thaw overnight in the fridge. Bake as normal and enjoy.

Just note the milk in the recipe can make the dish watery once frozen. Make sure to stir it well.

How to Store:

Refrigerate the leftovers in an airtight container for up to 5 days.  Allow this to cool before covering and refrigerating.

How to Make Ahead:

Combine everything but the topping and place in the casserole dish the night before. The next day, make the crumb topping and spread on the casserole.

Bake and serve. This is an easy way to cut down on some of the prep work if you need to save time.

More Easy Holiday sides:

We love hearing from you. If you make this scalloped corn casserole, make sure to leave us a comment or a star review.

Scalloped Corn

5 from 22 votes
This cheesy Scalloped Corn recipe is topped with butter crackers and baked to perfection. It is a tasty side dish for potlucks, holidays or any day of the week.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Cuisine American
Course Side Dish
Calories 316

Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1 cup crushed saltine cracker crumbs or ritz crackers crackers
  • 1 can whole kernel corn drained (14.5 ounces)
  • 1 can cream style corn – 14.5 oz
  • 1 cup cheddar cheese shredded
  • 3 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

FOR THE TOPPING:

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Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray.
  • In a large bowl, whisk the eggs together.
  • Then add in the milk, butter, salt, pepper and 2 cans of corn. Stir until combined.
  • Stir in the crushed crackers and shredded cheese. Mix well.
  • Pour the mixture into the prepared pan.
  • Then stir together the crackers and melted butter for the topping.  Then sprinkle this mixture over the corn in the baking pan.  Then top with the topping shredded cheese amount.
  • Bake for 40-50 minutes or until the center of the casserole is set.
  • Serve warm and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition Facts

Calories 316kcal, Carbohydrates 28g, Protein 11g, Fat 18g, Saturated Fat 10g, Polyunsaturated Fat 2g, Monounsaturated Fat 5g, Trans Fat 0.3g, Cholesterol 85mg, Sodium 716mg, Potassium 233mg, Fiber 1g, Sugar 3g, Vitamin A 580IU, Vitamin C 3mg, Calcium 201mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. Carrie Barnard says:

    I’m so glad you liked it.

  2. Kris C. says:

    5 stars
    I made this for a Friendsgiving yesterday. Doubled the recipe and baked it in a 9×13 casserole. It was the hit of the party! For the cheese portion, I combined medium Tillamook and Unexpected Cheddar from Trader Joe’s. For the crackers, I chose Ritz style crackers instead of saltines. This recipe is a keeper!