If you have been looking for an old-fashioned scalloped corn recipe, look no further. Our easy scalloped corn recipe is sweet, creamy, and rich. It’s the perfect classic side dish that’s always a hit!
Pin this recipe now to save it for laterPin Recipe
Sweet scalloped corn is a staple at my house. We eat it at almost every holiday and I find myself making it quite often as a dinner side dish as well.
What makes it so good? Well, scalloped corn is amazing next to so many different meals. A scoop of scalloped corn alongside easy BBQ chicken is a perfect meal. Baked pork chops and scalloped corn is sure to get everyone in my house to the dinner table.
I must admit, I have often just eaten a big plate of scalloped corn on its own, too. It is just so good!
(Love corn? Make this Corn Pasta too!)
Easy Scalloped Corn Recipe
I know you are going to love the flavor of this corn side dish. It is a little bit sweet and has that nice crunchy top layer of crackers that is irresistible. But the best part about this scalloped corn recipe is that it is easy. You don’t need to spend hours in the kitchen, you can make scalloped corn in mere minutes!
I definitely recommend making scalloped corn part of your Thanksgiving dinner or a side on your Christmas table. It is a classic in my house that we all look forward to and always devour. I hope it becomes a traditional side dish in your home too, right alongside your family’s favorite mashed potatoes and green bean casserole.
See recipe card below this post for ingredient quantities and full instructions.
- Butter – I like to use unsalted butter.
- Flour – Gluten-free flour mix will also work well. Just be sure it has xanthan gum in the flour blend.
- Half-and-half – You can choose to use all milk in this recipe rather than half-and-half, however it will be less rich and creamy.
- Sugar – To make sweet scalloped corn, you need a little sugar!
- Ground black pepper
- Chopped white onion
- Canned sweet corn – I like to use canned corn because it is easy, always “in season,” and always tastes great. You can choose to make this scalloped corn recipe with fresh corn as well. Replace the cans of corn with 3 cups fresh, steamed corn kernels.
- Eggs – Eggs help the scalloped corn filling set, making it nice and easy to slice and serve.
If your flour is looking a little lumpy, whisk it with the sugar before adding the other filling ingredients to the bowl. This will ensure all the lumps are broken up and your filling is smooth.
How to Make Scalloped Corn
- Prep the baking dish and oven: Preheat your oven to 350ºF and grease a 9×13 baking dish.
- Cook the onions: Sauté the onions in melted butter in a large skillet until they are golden brown. Set the browned onions aside to cool.
- Whisk the filling: In a large bowl, whisk together the half-and-half, milk, sugar, salt, flour, and pepper. Add the drained canned corn and the sautéed onions to the bowl and stir again.
- Bake the casserole: Pour the corn filling into the prepared baking dish then bake for 30 minutes.
- Make the cracker topping: While the casserole is baking, mix the butter cracker crumbs with the remaining melted butter.
- Add the topping: Remove the par-baked sweet scalloped corn from the oven and sprinkle the cracker topping over the entire dish. Return the casserole to the oven for another 15 minutes to finish baking.
- Cool and serve: Let the casserole cool for at least 5 minutes before scooping and serving.
You can replace the half-and-half with heavy cream for an even more decadent side dish. I do this for holidays, making this scalloped corn an even more special side.
Substitutions and Variations
I mentioned that I make this scalloped corn recipe quite frequently in my house. I have often tweaked the recipe a little bit to keep it fresh and exciting. Here are a few things you may want to try:
- Add ½ cup of cooked, chopped bacon to the corn mix before baking for a bacon scalloped corn.
- Use all milk instead of milk and half-and-half to cut a few calories.
- Add 1 tablespoon of minced garlic to the pan when cooking the onions. A little sautéed garlic adds a nice, savory flavor.
- Sprinkle some chopped green onions over the baked casserole to give it a bit of color and really make it pop.
- Cut the recipe in half and bake it in an 8×8 baking dish to make a smaller sized scalloped corn casserole.
How to Store Scalloped Corn
Once the scalloped corn is baked and cooled, you can wrap it tightly and store it in the fridge. It will keep for about 3-4 days. However, I love to make this recipe in advance and freeze it. Scalloped corn freezes quite well.
Bake it completely, let it cool then wrap it with plastic wrap and freeze for up to 2 months. When you are ready to enjoy the scalloped corn, just pop it back in the oven for 10 minutes to reheat and thaw and you are ready to eat!
The name “scalloped” comes from the French term escalope which means thin pieces of meat. Traditionally, this side dish was made with pieces of meat and referred to as escalope. Soon, the name “scalloped” started to refer to any casserole-like dish made with cheese. Potatoes, oysters, tomatoes, and clams all can be made scalloped. While it doesn’t have meat and our recipe is cheese-free, the name stuck!
Yes! Eggs are needed to help thicken and set the scalloped corn filling. We use two eggs in our recipe and this small amount does the trick!
Scalloped corn was first baked in New England. This area is credited with all of the scalloped casserole dishes.
Easy Scalloped Corn
- 5 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 cup half and half
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chopped white onion
- 2 cans sweet corn, drained
- 2 eggs, whisked
- 1 cup crushed Ritz butter crackers
- Preheat your oven to 325 degrees F.
- Grease a 9×13 baking dish and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium high heat.
- Add the onions and cook for 5 minutes, stirring occasionally.
- Remove the onions from the skillet and set aside to cool.
- In a medium bowl, whisk together the half and half, milk, salt, pepper, eggs, flour and sugar together.
- Add the corn and sauteed onions to the bowl and stir.
- Pour the corn mix into the greased baking pan and then place in the oven to cook for 30 minutes.
- While the casserole is cooking, melt the remaining 4 tablespoons of butter.
- Mix the crushed butter crackers together with the melted butter.
- Remove the casserole dish from the oven then sprinkle the buttered crackers over the top of the casserole.
- Return the casserole to the oven to bake for another 15 minutes. The top should be golden brown and completely set.
- Let the scalloped corn cool for about 5 minutes then scoop and serve!