Name: Scalloped Corn
Prep time: 10 min
Cook time: PT-491727H41M47S
Cuisine: American
Ingredients: 2 cans (15 ounces each) cream-style corn; 1 can (15 ounces) whole kernel sweet corn, drained; 3 large eggs, beaten; 1 ½ cups crushed Ritz crackers; ½ cup unsalted butter, melted; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Freshly chopped parsley (for garnish)

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The smell of buttery, golden-brown goodness fills the kitchen as this Scalloped Corn bakes to perfection. The comforting aroma of creamy corn mingles with a crunchy topping creating a cozy ambiance that makes your mouth water in anticipation. Picture the moment when you pull this casserole from the oven, its bubbling edges and crispy crown promising something delightful inside. It’s a dish that evokes memories of family gatherings, holiday celebrations, and warm weeknight dinners. I recall my grandmother serving this at Thanksgiving, her laughter mixing with our chatter as we all gathered around the table, eager to dig in.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Scalloped Corn
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Scalloped Corn

As the cool weather rolls in, there’s no better time to embrace the warmth of a creamy Scalloped Corn casserole. Whether it’s the main event or a delightful side dish, this recipe brings a touch of comfort to any meal. It’s simple to whip up, perfect for sharing, and sure to become a favorite for new traditions. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 10 minutes and bakes for 30, making it an easy choice for busy weeknights.
Irresistible Flavor: With the sweet notes of corn combined with a buttery crunch, every bite bursts with flavor.
Eye-Catching Appeal: The golden topping on this casserole makes it a standout dish for any gathering.
Flexible Serving: Enjoy it as a side dish, snack, or even for breakfast—there’s no wrong time for Scalloped Corn!
Diet-Friendly Options: Easily adaptable for gluten-free diets with gluten-free crackers.

Ingredients You’ll Need

Cream-Style Corn: Use two cans (15 ounces each) of this to provide a creamy base. It’s essential for that luscious texture. If you’re looking for a fresh twist, homemade cream corn can be substituted.
Whole Kernel Sweet Corn: One can (15 ounces), drained. This adds a nice texture and bursts of sweetness.
Large Eggs: Three, beaten, which help bind everything together. Using room temperature eggs will enhance the overall texture.
Crushed Ritz Crackers: 1 ½ cups total. They provide that delicious buttery crunch. For a gluten-free option, crushed gluten-free crackers work really well.
Unsalted Butter: ½ cup (1 stick / 113 g), melted. Using unsalted butter gives you the control to balance the flavors.
Paprika: ½ teaspoon adds warmth and a hint of smokiness. Consider smoked paprika for an extra layer of flavor.
Kosher Salt: ½ teaspoon, enhances all the flavors without overpowering them.
Ground Black Pepper: ¼ teaspoon for a touch of spice.
Parsley: Freshly chopped for garnishing, adding a pop of color and freshness.

How to Make Scalloped Corn

Preheat and Prepare: Begin by preheating your oven to 350°F. While it warms up, grab a 9×9-inch baking dish and lightly spray it with nonstick cooking spray. This helps the casserole release easily once it’s baked, ensuring every bite is perfect.

Combine Corn Mixture: In a large mixing bowl, combine the cream-style corn, drained sweet corn kernels, beaten eggs, and ¾ cup of the crushed crackers along with half of the melted butter. Stir everything together until the ingredients are fully incorporated, creating a creamy and colorful mixture.

Spread the Mixture: Pour the corn mixture into your prepared baking dish, spreading it out evenly. This ensures that it bakes uniformly, allowing that creamy center to shine through the crunchy topping.

Prepare the Topping: In a separate small bowl, mix the remaining ¾ cup of crushed crackers with the rest of the melted butter, paprika, salt, and black pepper. Stir until you see all the crackers are nicely coated with this buttery goodness.

Top and Bake: Evenly sprinkle the seasoned cracker mixture over the corn base in the baking dish. Bake in the preheated oven for 30 to 40 minutes, or until the topping turns a gorgeous golden brown and you see it bubbling around the edges. Your kitchen will smell simply divine!

Cool and Garnish: Once done, take the casserole out of the oven and let it rest for about 5 to 10 minutes before serving. This resting time helps it firm up a bit, making it easier to dish out. Finish with a sprinkle of chopped parsley for a splash of color and freshness.

Storing & Reheating

To store leftover Scalloped Corn, let it cool completely before transferring to an airtight container. It keeps well at room temperature for up to 2 hours and can be refrigerated for 3 to 4 days. For longer storage, freeze it in a tightly sealed container for up to 3 months. When it’s time to reheat, simply warm it in the oven at 350°F for about 20 minutes or until it’s heated through. Just note that the texture may vary slightly after freezing, so consider adding a little splash of cream or milk when reheating to restore some moisture!

Chef’s Helpful Tips

Ensure eggs are at room temperature for a smoother batter; they blend in more easily.
Don’t skip the resting time after baking; it allows the casserole to set, making serving cleaner and easier.
If you want extra crunch, try adding some grated Parmesan cheese to the topping mixture.
Watch the casserole near the end of baking. If the top is browning too quickly, cover it loosely with foil to prevent burning while it finishes cooking.
This dish can easily be made ahead of time. Prepare everything a day before, refrigerate, then bake just before serving.

That’s a wrap on why you’ll love this rich and creamy Scalloped Corn! It’s a perfect blend of nostalgic flavors and modern twists that make it suitable for any occasion. Whether it’s a festive holiday dinner or a comfortable family meal, this casserole is sure to be a hit.

Recipe FAQs

Can I make Scalloped Corn ahead of time?

Yes! You can prepare the entire casserole and store it in the refrigerator overnight. Just be sure to cover it tightly. Bake it right before serving, adding a few extra minutes if it’s cold from the fridge.

What can I serve with Scalloped Corn?

Scalloped Corn pairs beautifully with protein dishes like roasted chicken, ham, or grilled steaks. It also complements holiday spreads perfectly, making it a great side for Thanksgiving or Christmas dinners.

Can I use fresh corn instead of canned?

Absolutely! Fresh corn cut off the cob can be used. You’ll need about 3 to 4 ears of corn, which should be cooked and removed from the cob before adding to the mixture.

Is Scalloped Corn gluten-free?

To make a gluten-free version of Scalloped Corn, replace the Ritz crackers with gluten-free crackers or breadcrumbs. Always check labels to ensure all ingredients are safe for gluten-free diets.