Old-Fashioned Scalloped Corn Casserole

Name: Easy Scalloped Corn
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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

This post may contain affiliate links. Please read our disclosure policy.

This Scalloped Corn casserole recipe is an old-fashioned side dish made with sweet corn, a creamy from-scratch filling, and a buttery cracker topping baked until golden brown. Rich, comforting, and easy to prepare, it’s the kind of classic old fashioned scalloped corn with cream cheese that belongs on a Thanksgiving or Christmas table.

The combination of creamy corn and crisp, buttery crackers is hard to resist! Serve it alongside baked pork chops or BBQ chicken for a comfort food dinner.

plate of scalloped corn with a silver spoon

Why you’ll love this old-fashioned scalloped corn casserole recipe!

What I love most about this recipe is that it tastes like the kind of side dish that has been passed around family holiday tables for generations. There are no complicated ingredients or fancy techniques. Everything is mixed together, baked in a casserole dish, and finished with a crunchy cracker topping.

The filling is slightly sweet, creamy, and rich without being heavy. Eggs help it set, while the crackers add buttery crunch to every serving.

It’s also a great Thanksgiving recipe because most of the work can be done ahead of time. When you’re juggling a turkey, potatoes, rolls, and three other side dishes, I’ll take every shortcut I can get!

Classic comfort food: Creamy corn and buttery crackers give this recipe an old-fashioned flavor that feels right at home on a holiday table.
Easy to prepare: The ingredients are simple, and most of the cooking time is hands-off.
Perfect for holidays: It pairs beautifully with turkey, ham, chicken, and all your favorite Thanksgiving sides.
Make-ahead friendly: Prepare the components in advance to save valuable oven-prep time on Thanksgiving.
Easy to customize: Use fresh or canned corn, switch up the crackers, or add bacon, garlic, or green onions.

Why you’ll love this old-fashioned scalloped corn casserole recipe!
What Is Scalloped Corn?
Ingredient Notes
How to Make Scalloped Corn
Kasey’s Tips
Make-Ahead Scalloped Corn for Thanksgiving
How to Store Scalloped Corn
Frequently Asked Questions
More Reader Favorite Corn Recipes
Easy Scalloped Corn Recipe

What Is Scalloped Corn?

Scalloped corn is a baked corn side dish made with corn, milk or cream, eggs, and a cracker or breadcrumb topping. This version starts with a creamy homemade filling and finishes with buttery Ritz cracker crumbs.

So, how is it different from other popular corn casseroles?

Scalloped corn vs. corn casserole: Corn casserole is a broad term that covers many baked corn dishes. Some versions use cornbread mix and have a bread-like consistency. Scalloped corn typically has a softer, creamier filling with cracker or breadcrumb crumbs.
Scalloped corn vs. corn pudding: Corn pudding usually has a softer, more custard-like consistency thanks to eggs and dairy. Scalloped corn has more texture from the whole corn kernels and cracker topping.

They have plenty in common, but the buttery, crunchy topping is what really sets this recipe apart!

Ingredient Notes

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.
Milk – Whole milk will give you the richest results.
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!
Chopped white onion – Cooking the onion in butter first mellows its flavor and adds a savory note.
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.
Ritz crackers – For that irresistible crispy, buttery topping. (They’re also a key player in this Ritz Cracker Chicken and Ritz Cracker Chicken Casserole!)

Ritz Crackers vs. Saltines

I love Ritz crackers here because their buttery flavor makes the topping extra rich. However, old-fashioned versions are often made with saltine crackers, and you can absolutely use them instead.

Saltines create a slightly lighter, crispier topping with more noticeable saltiness. If you use salted crackers, taste the filling before adding extra salt.

How to Make Scalloped Corn

Whisk the filling: In a large bowl, whisk together the half-and-half, milk, sugar, salt, flour, and pepper.

Add the veggies: 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.

Add the topping: While the casserole is baking, mix the butter cracker crumbs with the remaining melted butter. 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.

Kasey’s Tips

Drain the corn well. Excess liquid from canned corn is one of the easiest ways to end up with a watery casserole. Drain each can thoroughly before mixing the filling.
Whisk away flour lumps. If your flour tends to clump, whisk it with the sugar first, then gradually add the dairy. You’ll get a much smoother filling.
Watch the center for doneness. The edges should be set and the topping should be golden. The middle shouldn’t look soupy or slosh around when you gently move the baking dish.
Don’t add the crackers too soon. Giving the filling a head start in the oven helps keep the cracker crumbs crisp rather than letting them soak up too much liquid.
Let it rest before serving. Five to 10 minutes of cooling gives the filling time to set.

close up image of scalloped corn served in a casserole dish

Make-Ahead Scalloped Corn for Thanksgiving

Anything I can prepare ahead of time is a win on Thanksgiving!

You can cook the onions and prepare the other ingredients in advance, then refrigerate them separately. Assemble the casserole when you’re ready to bake so the texture stays fresh.

If oven space is the bigger problem, bake the casserole ahead of time and refrigerate it once completely cool. Reheat it before dinner, adding fresh buttered cracker crumbs if needed to bring back that crunchy topping.

It’s an easy addition to a holiday menu with Roast Turkey or Honey Glazed Baked Ham, Classic Mashed Potatoes, Slow Cooker Green Bean Casserole, Easy Cheesy Potatoes, and Cranberry Sauce.

How to Store Scalloped Corn

Transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate for 3 to 4 days.

Reheat individual servings in the microwave, or cover the casserole and warm it in the oven until heated through. If the cracker topping has softened in the refrigerator, uncover the dish for the last few minutes of reheating to help crisp it again.

You can also freeze the baked casserole for up to 2 months. Let it cool completely before wrapping it tightly and freezing. Thaw overnight in the refrigerator before reheating for the best results.

Frequently Asked Questions

How do you make old fashioned scalloped corn?

Old-fashioned scalloped corn is made by combining corn with a creamy milk-and-egg mixture, then baking it in a casserole dish. A layer of buttered cracker crumbs creates the classic crisp topping. This version uses Ritz crackers, but saltines can also be used.

What are the five ingredients in corn casserole?

Corn casserole recipes vary, but a popular five-ingredient version typically combines corn, creamed corn, cornbread mix, sour cream, and butter. That’s different from this recipe, which uses a homemade creamy filling with eggs and a buttery cracker topping.

What are some tips for making scalloped corn?

Drain canned corn thoroughly to prevent excess liquid, whisk the filling until smooth, and don’t overbake it. Add the buttered cracker topping partway through baking so it stays crisp and golden, and let the finished casserole rest for several minutes before serving.

How long does scalloped corn need to bake?

This recipe bakes at 350ºF for about 45 minutes total. Bake the filling for 30 minutes, add the cracker topping, and return it to the oven for approximately 15 minutes. Look for a set center and golden-brown topping rather than relying only on the timer.