Scalloped Corn is a cozy, hearty side dish recipe and a delicious addition to any table!
A simple casserole of butter, corn, eggs, milk, and crackers creates an easy side dish recipe. Both sweet and savory, this recipe is great added to any holiday meal or Sunday supper!
This recipe has been sponsored by Challenge Dairy.
What is Scalloped Corn?
“Scalloped” is a dish that is baked with milk or sauce (like scalloped potatoes ). In this scalloped corn dish, corn is combined with Challenge Butter, evaporated milk, eggs, and cheddar cheese to make a delicious custard style casserole. It’s all topped off with a delicious crispy topping made with crushed crackers.
Butter brings all the rich and creamy flavors of this scalloped corn recipe together, making it a tasty weekday dish but also an elegant special occasion dish!
Sweet & Savory Scalloped Corn
- Elegant looking but so easy to make, scalloped corn is the perfect holiday side dish that can even be made ahead and shared at a party or a potluck.
- One bowl and one baking dish mean this recipe can be made at a moment’s notice.
- Made with Challenge Butter, crackers, corn, and eggs you likely have most of the ingredients in the pantry.
- So many ways to DIY this recipe with mix-ins. This recipe produces a fluffy, casserole-style dish that’s hearty and colorful! Kids love it!
Ingredients
Two kinds of corn make the base of this recipe; both creamed and canned. You can swap out the canned corn for fresh or frozen corn.
Butter makes everything better! Unsalted Challenge Butter is the perfect buttery addition to this sauce. Churned fresh daily from happy cows, this butter is made the old-fashioned way with no preservatives, hormones, or dyes. Using fresh quality ingredients like Challenge Butter ensures great flavor.
Other ingredients include eggs and evaporated milk (for a moist custard-like texture) and crushed crackers.
Saltines or buttery round crackers hold up perfectly as part of the filling and add a crisp topping.
Variations
- Turn this side into a main dish by adding slices of leftover ham or bacon pieces. Or add a frozen bag of peas and carrots for more color and texture!
- In a hurry? Make a Corn Casserole with a box of cornbread mix and a stick of Challenge Butter. Stir in your favorite add-ins.
How to Make Scalloped Corn
There are only 3 easy steps to this holiday side dish!
- Beat eggs until foamy & mix in corn (per the recipe below).
- Mix in Challenge Butter, eggs, evaporated milk, crushed crackers, and seasonings.
- Add topping & bake until cheese is melted & bubbly.
How to Make Ahead
To prepare the scalloped corn ahead mix all ingredients up to 48 hours in advance. Keep the topping in a separate container and sprinkle on just before baking. Bake before serving.
To bake scalloped corn in advance prepare the recipe as directed and cool completely. Cover and refrigerate up to 3 days. Bake at covered at 350°F for 15 minutes. Uncover and bake until heated through, about 10-15 minutes more.
Serve scalloped corn with Roast Turkey or Honey Baked Ham.
How to Freeze
Freeze in advance for an easy side dish for the holidays! To freeze scalloped corn before it’s cooked, scoop the prepared recipe (except for the topping) into a gallon-sized zippered bag labeled with the date on the outside. Freeze up to 3 months. Thaw, mix well, add topping and bake in a casserole dish per recipe.
Delish Holiday Sides
- Cauliflower au Gratin – creamy & cheesy
- Mac and Cheese Casserole – a holiday staple
- Buttery Glazed Carrots – sweet & savory
- Bacon Green Bean Casserole – made from scratch
- Scalloped Potatoes Recipe – a 5 star recipe
Did your family love this Scalloped Corn recipe? Be sure to leave a rating and a comment below!
Scalloped Corn
Equipment
Ingredients
- 2 eggs beaten
- 15 ounces canned corn drained
- 15 ounces creamed corn
- 1 ¼ cups crushed crackers saltines or buttery crackers
- 1 cup shredded cheddar cheese shredded
- 5 ounces evaporated milk or light cream, more if needed
- ¼ cup unsalted Challenge Butter melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- ½ cup crushed crackers
- ½ cup shredded cheddar cheese
- 3 tablespoons unsalted Challenge Butter melted
Instructions
- Preheat oven to 375°F.
- In an oven-safe dish, beat eggs and add both cans of corn.
- Crumble the crackers into corn mixture, add milk, cheese, Challenge Butter, salt, & pepper.
- Stir to combine all ingredients, if it seems a little dry add some more milk.
Topping
- Combine the crackers and butter together and crumble over top of the corn. Top with remaining cheese.
- Bake in 375°F oven for 45 minutes.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I added some crumbled bacon …….Just because.. always count on your recipes!
I always approve of bacon It sounds delicious, Kelly!
How much longer so I cook it if I double this recipe?
Hi Alison, to double this recipe you can bake it in two 9×9 casserole dishes at 375°F for 45 minutes. You might need a few extra minutes of cook time but it should take roughly the same amount of time as it would with 1 casserole.
This was outstanding! Easy to make and simply scrumptious! I plan to make it as a side dish for our Christmas dinner and I am confident that there won’t be a crumb left!
I am so happy to hear this recipe was a hit Lynn!
Hi, have you made this in a crockpot or do you think it could be? Would like to make this for Thanksgiving & have limited oven space.
I haven’t tried it so I can’t say for sure Diane, but I think it would work just fine. I would spray the inside of the Crockpot with cooking spray, add all the ingredients and cook on high for 2-3 hours. If you try it I would love to hear how it turns out!
Just wanted to drop in & let you know that it turned out great in the crock pot! Thanks again
I’m so glad to hear that it turned out Diane! Thank you for sharing.
What size baking dish?
This recipe will fit in a 2qt or 9×9 pan.
how far in advance can this be made? and does it freeze
This can be baked for up to 3 days in advance. This freezes very well and can be stored in the freezer for up to 3 months!