Scalloped Corn Casserole
on Oct 14, 2019, Updated Jan 30, 2024
This Scalloped Corn Casserole is an old school recipe that never disappoints. You can serve for weeknight dinners or a holiday dinner. It’s packed with creamed corn and topped with buttery Ritz cracker crumbs. And it’s easy to make!
Scalloped Corn Casserole
Corn dishes are a favorite for us for Thanksgiving and Christmas. Jiffy Cornbread Casserole and this Scalloped Corn always make an appearance on our holiday dinner table each year. They are both easy casserole recipes that our entire family enjoys.
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Since our Scalloped Corn Casserole uses canned corn and a couple of other simple ingredients, it can be ready for the oven in just a few minutes. It’s such a simple recipe with little effort needed to prepare.
We prefer to use Ritz Crackers in our Scalloped Corn. The buttery cracker variety adds much more flavor than a basic Saltine Cracker. I also have found that they brown and crisp much better.
Eggs are added to this casserole too! The egg helps bind the corn and crushed crackers together. Other recipes omit the egg but, I have found that adding the egg gives a bit better texture.
If you prefer a fresh corn casserole, we have made The Pioneer Woman’s version with cream. It is fabulous with tons of flavor. But, the recipe requires a bit more effort.
Ingredients to Make Scalloped Corn
- Cream Style Corn
- Whole Kernal Corn
- Ritz Butter Crackers
- Eggs
- Butter
- Paprika
How to Make Scalloped Corn
First, preheat oven to 350 degrees. Next, you will need to crush a sleeve and a half of Ritz Crackers. I usually add the crackers to a zippered bag to break them well. Also, butter a baking dish. I used a 9X 13 oval sized.
Then, in a large bowl, combine half of the cracker crumbs, half of the butter, both eggs, and corn. Be sure to drain the whole kernel corn first. If you forget, the casserole will have too much liquid. Transfer to the prepared casserole dish.
Next, in a small bowl, mix the remaining melted butter, the rest of the cracker crumbs, salt and pepper, and paprika.
Add the buttery cracker topping to the top of the corn mixture.
Bake for 30 to 40 minutes. Wait for edges to bubble and topping to be browned.
Scalloped Corn Casserole
Ingredients
- 2 can Cream Style Corn
- 1 can Whole Kernel Corn
- 2 Eggs
- 1 1/2 sleeves Ritz Crackers, crushed
- 1/2 cup Butter
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat oven to 350.
- Butter baking dish. Set aside.
- Melt remaining butter in microwave by heating 40 seconds.
- In a medium bowl, combine corn, eggs, 1/4 cup melted butter and 1/2 of the crushed crackers.
- Mix until blended.
- Transfer to prepared dish.
- In another bowl, combine remaining crushed crackers, remaining melted butter, paprika, salt and pepper.
- Mix until blended.
- Sprinkle over top of corn mixture.
- Bake 30-40 minutes, until top is browned and corn is bubbling around sides.
Nutrition
Frustrating that there’s no response about draining the whole corn.
Looks delicious and am going to try it today!
Thanks!
You drain it!
Baked today. It was wonderful, delicious. Will keep as a favorite.
Hi Felicia! Thank you so much for dropping in to rate and review this Corn Casserole. It’s a dish I make often for potlucks and quite often for holiday dinners. It’s great for a side during the cold winter months too!
Do I drain the “whole corn” in the Scallop corn casserole?
I really gotta try this creative recipe. Thanks for sharing on SSPS, I hope to see you again next week. Check it out – your recipe is getting featured!
Do I drain the whole corn?
My family loved this recipe. It were very delicious. A perfect side dish.
Made this easy dish to take to church and it was a big hit!
I’m thinking of combining a day award, except for the cracker topping. I’m worried it might get too soggy…? Have you tried prepping this in advance?? Thank you!
Did you end up prepping ahead? I’m wondering how it turned out because I plan to do the same and just add the top crackers right before baking!
I have prepped it the day before. I prepped the cracker topping with all ingredients except the butter, stored it in a zip lock bag on my counter overnight. The next day I added the butter. This is a crowd pleasure, our family begs for this every holiday gathering.
Delish!
Everyone loved it. My new go to every holday with family. Didn’t get a photo, but absolutely delicious!
Could this be cooked in the crockpot ?
I don’t think it would be the same. The top would not get brown and crispy.
Sounds good. About how many does it serve?
So excited !!! !! Will definitely try this recipe !!! Currently, have a “squaw” corn recipe….so will be awesome to alternate these two !!!!!!!!!!!! Corn is ALWAYS a fav with the younger ones too !!! Thank you so much for sharing !!