Name: Scalloped Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) creamed corn; 2 large eggs; 1/2 cup milk; 1/4 cup melted butter; 1/2 cup cornmeal or crushed buttery crackers; 1 tablespoon sugar (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup breadcrumbs or crushed crackers (for topping); Fresh parsley, chopped (optional, for garnish)

Scalloped Corn Casserole is one of those comforting, nostalgic dishes that instantly transports me to family gatherings and cozy Sunday dinners. It’s creamy, buttery, and just the right amount of sweet and savory. The golden crust on top adds a delightful crunch, giving way to a soft and creamy corn filling underneath. Whether it’s served at Thanksgiving or on a random weeknight, it never fails to be the first thing gone from the table.

I’ve made this casserole more times than I can count, and it always brings smiles. It’s one of those reliable, crowd-pleasing recipes that’s incredibly easy to throw together, even when you’re short on time. What I love most is how versatile it is—simple enough to pair with any main dish, but flavorful enough to stand out all on its own.

Why You’ll Love This Scalloped Corn Casserole

It uses pantry staples you likely already have.
Perfectly creamy inside with a golden, crispy topping.
Comes together in minutes with minimal prep.
Great for holidays, potlucks, or simple weeknight meals.
Easily customizable with cheese, herbs, or even jalapeños.
Reheats beautifully and tastes even better the next day.

What Kind of Corn Should I Use in Scalloped Corn Casserole?

You’ve got options when it comes to the corn. I usually go with a mix of whole kernel corn and creamed corn—this combo gives the casserole both texture and creaminess. Canned corn works just fine, but if you have frozen corn on hand, that’s a great option too. Just make sure it’s thawed before mixing. Fresh corn? Even better when it’s in season. It adds a natural sweetness and crunch that really elevates the dish.

Options for Substitutions

Scalloped Corn Casserole is pretty forgiving, which makes it easy to tweak depending on what you’ve got in your kitchen.

No sour cream? Use plain Greek yogurt for a tangy touch.
Need it dairy-free? Swap the milk with almond or oat milk and use a dairy-free butter.
Want more richness? Stir in a bit of cream cheese or shredded cheddar.
No eggs? Use a flaxseed egg or simply omit if you’re going for a denser, spoonbread-style texture.
Add-ins: Crumbled bacon, diced jalapeños, or green onions all make great additions without straying too far from the classic.

Ingredients for This Scalloped Corn Casserole

Whole Kernel Corn: This gives the casserole its bite and structure. It’s the main star of the show.
Creamed Corn: Adds creaminess and a slightly sweet flavor that balances the savory notes.
Eggs: Help bind everything together and give the casserole that custardy texture.
Milk: Adds moisture and keeps the mixture light and smooth.
Butter: For richness and that indulgent, comforting flavor we all crave.
Cornmeal or Crushed Crackers: Acts as a thickener and gives the casserole body. Some folks like using Jiffy mix for a touch of sweetness and extra fluffiness.
Sugar (optional): A pinch can enhance the natural sweetness of the corn, but it’s completely based on personal taste.
Salt & Pepper: Simple seasoning to round out the flavors.
Breadcrumbs or Crushed Crackers for Topping: Adds that golden, crispy finish that contrasts beautifully with the soft inside.
Fresh Parsley (optional): Just for a touch of color and freshness when serving.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, and melted butter until fully combined. This creates the creamy base for your casserole.

Step 3: Add the Corn

Fold in the whole kernel corn and creamed corn. Mix until the corn is evenly distributed throughout the mixture.

Step 4: Stir in the Dry Ingredients

Add the cornmeal (or crushed crackers), salt, pepper, and optional sugar. Stir well to combine. The mixture should be slightly thick but pourable.

Step 5: Pour and Smooth

Pour the mixture into your prepared baking dish. Use a spatula to spread it evenly and smooth out the top.

Step 6: Add the Topping

Sprinkle a generous layer of breadcrumbs or more crushed crackers over the top. Dot with a little extra butter if you want a crispier golden finish.

Step 7: Bake

Slide the dish into the oven and bake for 40–45 minutes, or until the top is golden and the center is set. It should jiggle slightly but not be wet.

Step 8: Cool and Garnish

Let the casserole rest for about 5–10 minutes before serving. Sprinkle fresh parsley on top for a pop of color and freshness.

How Long to Cook the Scalloped Corn Casserole

The ideal bake time is 40 to 45 minutes at 350°F (175°C). You’re looking for a golden-brown top and a center that’s just set—not too jiggly, not too firm. If you’re using a deeper dish, it might take an extra 5–10 minutes. You can test doneness by inserting a knife into the center—it should come out clean or with just a few moist crumbs.

Tips for Perfect Scalloped Corn Casserole

Don’t skip the creamed corn. It’s what gives this dish its signature creamy texture.
Let it rest after baking. Giving it 5–10 minutes out of the oven helps it set up beautifully.
Go easy on the sugar. Just a pinch can enhance the sweetness of the corn, but too much can overpower the savory balance.
Use room temperature ingredients. Especially the eggs and milk—it helps the casserole bake evenly.
Want extra crunch? Add a handful of crushed cornflakes or panko to the topping.
Bake uncovered. This allows the top to get that beautiful golden crisp.
Double it for a crowd. Just use a larger baking dish and add a few minutes to the cook time.
Make it ahead. Mix it all the night before, then bake it fresh the next day.

Watch Out for These Mistakes While Cooking

Skipping the binding ingredients: Leaving out the eggs or using too much liquid can result in a watery, loose casserole.
Overbaking: This can dry it out and make the texture tough instead of soft and creamy.
Underseasoning: Corn is naturally sweet, but without enough salt and pepper, the dish can fall flat.
Forgetting to drain the whole kernel corn: Too much moisture will mess with the consistency.
Adding the topping too early (if using delicate breadcrumbs): If it browns too quickly, cover loosely with foil halfway through.
Using cold ingredients straight from the fridge: They can slow down the baking time and create uneven texture.
Using the wrong size dish: A dish that’s too small can cause overflow, while a too-large dish may lead to overcooked edges.
Mixing too vigorously: Gently fold the ingredients to avoid breaking down the corn and losing texture.

What to Serve With Scalloped Corn Casserole?

1. Roast Chicken

The creamy, slightly sweet corn pairs beautifully with juicy, herb-roasted chicken.

2. Grilled Pork Chops

The smokiness of grilled pork adds a savory contrast that balances the soft casserole.

3. Baked Ham

A holiday classic pairing—ham’s saltiness complements the corn’s subtle sweetness.

4. Barbecue Ribs

The richness of BBQ sauce and tender meat makes for a bold and comforting combo.

5. Green Beans Almondine

A light veggie side that adds color, crunch, and freshness to your plate.

6. Mashed Potatoes

Go all in on comfort food—this duo makes for a cozy and satisfying meal.

7. Garden Salad

Something crisp and tangy like a vinaigrette-dressed salad helps balance out the casserole’s richness.

8. Chili or Bean Soup

Use the casserole almost like a sweet-savory cornbread to pair with a hearty bowl of soup.

Storage Instructions

Scalloped Corn Casserole stores like a dream, which makes it perfect for leftovers or meal prep.

Refrigerator: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It will keep in the fridge for up to 4 days.
Freezer: You can freeze it fully baked or unbaked. Wrap it well in plastic wrap and foil, and it’ll keep for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating: Reheat in a 350°F oven, covered with foil, for about 20 minutes (or until hot). You can also microwave individual portions, but the oven keeps the top crispy.

Estimated Nutrition

Please note these values are estimates and will vary based on the specific brands and ingredients used.

Calories: ~260 per serving
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 320mg
Carbohydrates: 30g
Fiber: 2g
Sugars: 5g
Protein: 6g

This recipe makes about 8 servings.

Frequently Asked Questions

What’s the difference between scalloped corn and corn pudding?

Scalloped corn is typically firmer with a crisp topping, while corn pudding has a softer, custard-like texture. Both are creamy, but scalloped corn has more structure thanks to the added breadcrumbs or crackers.

Can I make this dish ahead of time?

Yes! You can mix the ingredients and store the unbaked casserole in the fridge up to 24 hours in advance. Just bring it to room temperature before baking, or add a few extra minutes to the bake time.

Can I make scalloped corn casserole without eggs?

You can! The eggs help it set, but you can use a flax egg or leave them out for a denser, more spoonbread-like consistency. It will still taste delicious.

How do I keep the topping from burning?

If the topping starts browning too fast, tent the casserole lightly with foil for the remainder of the baking time. This will keep it golden, not burnt.

Can I add cheese to the casserole?

Absolutely. A sharp cheddar, Monterey Jack, or even pepper jack for some kick all work great. Mix some into the base or sprinkle on top before baking.

What’s the best dish to use?

A 9×13-inch baking dish works perfectly for even cooking. If you’re doubling the recipe, use a larger, deeper pan and extend the baking time slightly.

Is this casserole gluten-free?

Not by default, but it can be! Use gluten-free breadcrumbs or crushed gluten-free crackers, and double-check your cornmeal and creamed corn for any hidden gluten.

Can I freeze leftovers?

Yes, leftovers freeze really well. Just cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best texture.

Conclusion

Scalloped Corn Casserole is the kind of side dish that sneaks up and steals the show. It’s cozy, comforting, and surprisingly easy to make with ingredients you probably already have. Whether you’re bringing it to a potluck, setting it on a holiday table, or just making it on a random Wednesday, it’s always a hit. The creamy center, the crunchy top, and the sweet-savory flavor balance make it something special. Try it once—and I promise, you’ll be making it again and again.