Scalloped Corn Casserole

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.

RECIPE

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Scalloped Corn Casserole

This Scalloped Corn Casserole is an old school recipe that never disappoints. You can serve for weeknight dinners or a holiday dinner. And it's easy to make!

Course Side Dish

Cuisine American

Keyword scalloped corn casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 10 servings

Calories 141kcal

Author Jen CIncyshopper

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

Calories: 141kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 297mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.