recipe

Scalloped Corn Casserole: a delicious recipe for a hearty side dish

Total time: 50 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
Large eggs
2
Milk
1 cup
crushed saltine cracker crumbs
2/3 cup
Whole Kernel Corn, drained
2 14.5 cans
butter, melted
3 tbsp
Salt
3/4 tsp
Ground black pepper
1/4 tsp
Sugar
1 tbsp
onion, minced
1 tbsp

Creamy, hearty, and full of flavor, scalloped corn casserole is an amazing side dish you can serve with all sorts of delicious home-cooked meals. Unlike the classic creamed corn, here crushed saltine crackers give this fantastic corn casserole a bit of texture. Easy scalloped corn casserole is perfect for those moments when you need to put together a quick, tasty side dish with little effort involved. All you need is corn, milk, butter, salt, onion, and a pinch of sugar to balance things out. Serve it with roasted chicken, pork loin, fish, or beef. This mouthwatering scalloped corn casserole goes with just about anything!

How to Make Scalloped Corn Casserole

There's little work involved in making scalloped corn casserole. Preheat your oven to 350°F and grease up a casserole dish with cooking spray. Whisk the eggs and crackers together, then beat in the corn, milk, butter, salt, sugar, and onion. Make sure everything's well-combined, then pour the mixture into your casserole dish. Bake it for about 40 to 45 minutes. You'll know your casserole is done when the center has set. Remove the casserole from the oven and serve it warm.

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How to Cut Corn Off the Cob

If you're using fresh corn, you'll need to cut the kernels off the cob. Lay the corn down on a cutting board and carefully cut down on side of the cob to remove the kernels. Rotate it so the flat side is on the bottom and repeat until all the corn has been removed.

Tips for Making Easy Scalloped Corn Casserole

– You can use fresh, frozen, or canned corn in this recipe. In summer, fresh sweet corn tastes the best, but you can easily make scalloped corn casserole year-round with whatever you have on hand. If using frozen corn, let it thaw first, then drain off excess liquid before using it for the casserole.

Whole milk will give your casserole a richer flavor and creamier texture, but you can substitute it for low-fat milk if you prefer. However, if you want to take your casserole to the next level, add a few tablespoons of heavy cream to the recipe.

– If you're on a gluten-free diet, you can swap out the saltine crackers for gluten-free crackers or gluten-free cornflakes.

– Scalloped corn can also be made in your slow cooker. Mix the ingredients then place them in the slow cooker for 2 to 3 hours on high, making sure to check on it periodically.

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Scalloped Corn Variations

There are plenty of tasty scalloped corn variations to try out. Sprinkle in some fresh herbs or spices when you're stirring in the corn, milk, and other ingredients. Chives, spring onions, and parsley are amazing. Smoked paprika can be added for a smokier flavor or add a dash of cayenne pepper for spice. To make this delicious dish even heartier, add bacon, ham, sausage, or chicken, or throw in some mixed vegetables. Bell peppers are always an excellent addition.

How to Store Scalloped Corn Casserole

To store your corn casserole, let it cool down to room temperature then wrap it and place it in the fridge for up to 3 days. You can freeze your casserole for up to 3 months in an airtight container.

Instructions

Preheat your oven to 350°F. Lightly grease a casserole dish with cooking spray.

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Whisk the eggs in a large bowl.

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Beat in the milk.

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Add in the crushed crackers.

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Mix in the corn kernels.

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Add in the butter.

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Whisk in the salt, pepper, sugar, and onion.

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Transfer the mixture to the casserole dish.

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Spread the mixture evenly.

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Bake for 40 minutes, remove from the oven and serve warm.

Notes

Use an 8×8-inch casserole dish to make your scalloped corn.

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