Easy Scalloped Corn

5 from 5 votes

This old-fashioned Scalloped Corn is creamy, sweet and topped with buttery Ritz crackers. An easy side dish for holidays and family dinners!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: corn, scalloped corn

Servings: servings

Calories: 208kcal

Preheat your oven to 325 degrees F.
Grease a 9x13 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!

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.