Scalloped Corn Casserole is a simple to throw together side dish. Fresh corn, quick homemade cream corn and crushed crackers mixed with eggs, milk, salt and pepper baked into a fluffy, creamy and delicious casserole.
Growing up my family had what I think is a pretty traditional Thanksgiving dinner. Turkey, green bean casserole, mashed potatoes, candied sweet potatoes and stuffing. I’m not complaining, it was delicious! But once Pat and I started dating in high school, I started going to his parents Thanksgiving dinner and I was able to experience different Thanksgiving sides. I had Brussels sprouts for the first time and I fell in love with my mother-in-law’s scalloped corn.
Over the years, I’ve watch her make this at least two dozen times. She measures and does everything by feel and mixes it right into the casserole dish before baking.
To Make This Scalloped Corn Casserole You Will Need:
- whole milk
- sweet corn kernels [thawed if frozen]
- heavy cream
- crackers [Ritz or Saltines]
- kosher salt
- black pepper
I am not one for eyeballing recipes, especially casseroles. Over the years I’ve taken notes, and every year I tell myself I’m going to make Brenda’s scalloped corn casserole for the blog. But then I get side tracked and my plan is shot to you-know-where.
Normally my mother-in-law uses cream style canned corn, but I wanted to give her recipe a fresh approach by eliminating the cans.
First thing I did was place 1 cup of the sweet corn into my mini food processor along with 1/4 cup of heavy cream and pulsed it until the corn was finely chopped and creamy. Set aside.
Preheat your oven to 350° and butter a 1.5 to 2-quart casserole dish. Then, in a medium bowl whisk together 3 eggs and 1 cup of whole milk.
Next add in the creamed corn, thawed whole corn kernels, crushed cracker crumbs [1 sleeve = 1 cup give or take] and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Switch over to a rubber spatula to combine the scalloped corn casserole ingredients.
Pour the mixture into your prepared casserole dish. Bake on the middle rack of your preheated oven for 35 to 40 minutes. The casserole should be set and the top lightly golden.
Let cool slightly before serving.
Enjoy! And if you give this Scalloped Corn Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Scalloped Corn Casserole
- 3 cups corn, thawed if frozen, divided
- 1/4 cup heavy cream, divided
- 3 large eggs
- 1 cup whole milk
- 1 cup crushed cracker crumbs, Ritz or Saltines
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat your oven to 350° and butter a 1.5 to 2-quart casserole dish.
- In the bowl of a mini-food processor, pulse 1 cup of the [thawed] corn with the heavy cream until finely chopped and creamy.
- In a bowl, beat together the eggs and milk. Add in the creamed corn, remaining [thawed, whole] corn kernels, cracker crumbs, salt and pepper.
- Use a rubber spatula to combine.
- Pour the corn casserole mixture into the prepared dish and slide it onto the middle rack of your preheated oven. Bake uncovered for 35 to 40 minutes or until set and the top is lightly golden.
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THANK YOU in advance for your support!
Thank you Laurie! What a great tribute to my traditional Scalloped Corn. Handed down from my Grandmother, you are now the fourth generation to make this. I suspect my grandma made it how you did. I’ll switch mine over to the simply scratch way now!
I’m honored to carry on the tradition! It’s one of my favorites dishes at Thanksgiving!
My mother and grandmother made this every holiday dinner and I do sometimes, since my husband is not yet used to it LOL and I love it!! My mom used the cream style corn and so do I. I’m adding a can of whole kernel corn this Christmas to give it more corn substance. Not yet brave enough to go all corn. Soon though! I’ve seen many recipes with sour cream and a variety of other things. Not for me thanks. I’ll stay tried and true with eggs, Ritz crackers, milk, and corn. <3 this, thanks! Merry Christmas to you, Brenda and your entire family
What a lovely corn meal.the cracker crumbs add that nutty taste to the dish.
Hello Laurie. I’ve started putting together my menu for this year’s Thanksgiving and am considering your corn casserole as a side dish. I have two questions: 1. Is the consistency of this dish similar to a quiche? In the photos, the casserole looks quite eggy. Considering there are three eggs in the recipe, I am wondering how eggy it tastes. And 2. What would your advice be regarding making this in advance? Could I make the dish the day before, refrigerate and then pop into the oven while the turkey rests? Many thanks.
Hi Jill! Great questions! I personally don’t think it’s eggy and so I’m also having a hard time comparing it to a quiche, it’s softer than that and more of pudding texture than quiche. Also, without testing it, I can’t really say with certainty if it can be made in advance. If anything I would prepare it and then add in the crushed crackers and pour it into a prepared baking dish before baking. Keep me posted, I’d love to know how it turns out for you!
Our family has made for years……love it! The only thing we do different is we separate the eggs. We whip the whites till they are foamy and carefully fold in to corn mixture right before baking. It is fluffier!
I love that small change, Sandy! I’m definitely trying that next time I make this recipe!
Just made mine the Simply Scratch way. I love reading all the comments on here. I will try a couple of the suggestions. I like the thought of it being fluffier, it always is when it comes out, then, bam, flat. I’ll try the whipping the whites per Sandy’s suggestion.
You can make it the day before. However, this recipe is so easy that now I make mine the morning of Thanksgiving. Thanks Laurie , I love the update.
I agree! Next time I’m going to try it with whipped egg whites!
If I double this recipe how long should the bake time be?
Hi Julie, it’s hard to say without testing it, but I would add 10 minutes and check it to see if it’s done.