This simple side dish of corn, cheese, and spices is topped with a crunchy cracker topping. Scalloped corn is a perfectly delicious side for a holiday meal!
Why this recipe works
Scalloped Corn is a classic comfort food. A combo of whole kernel corn, creamed corn, cheddar cheese, and seasonings lays beneath a buttery Ritz cracker topping that’s baked until bubbly and golden is one of the best ways to dress up corn!
Corn is a staple side dish for the holidays, whether it be corn casserole, scalloped corn, or a heaping scoop of classic buttered corn – you’ll definitely find it on the table for almost every occasion.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN – This dish is made simple with the use of canned whole kernel corn and a can of creamed corn. You can use frozen corn in place of the whole kernels, but be sure to thaw and drain it before beginning.
CHEESE – We always prefer to shred a block of cheddar cheese over using pre-bagged cheese as those contain anti-caking agents that prevent the cheese from breaking down and melting as well.
TOPPING – The topping is a combination of melted butter and crushed Ritz crackers. For a lower carb option, replace the Ritz cracker crumbs with ground pork rinds!
How to Make Scalloped Corn
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F.
- Run Ritz crackers through a food processor to turn into crumbs. While processing, drizzle in the melted butter. Remove 2 handfuls of the topping to use in the casserole and set the rest of the topping aside.
- If you like, place a 2-quart casserole dish onto a baking sheet. We didn’t and did not have any bubbling over.
EXPERT TIP – If you don’t have a 2-quart casserole dish, you can use an 8×8 or a 9×9 square baking pan instead. - In a large mixing bowl, combine drained whole kernel corn, creamed corn, half of the cheddar cheese, reserved 2 handfuls of crumb topping, and the whisked egg. Stir everything together and pour into the casserole dish.
- Sprinkle the remaining cheddar cheese over the corn in the baking dish.
- To the remaining crumb topping, stir in paprika, salt and pepper. Sprinkle seasoned crumb topping over the cheese in the casserole dish.
- Bake for 45 minutes.
- Remove from oven and allow to set for 10 minutes before serving.
Frequently Asked Questions & Expert Tips
Store the scalloped corn in an air-tight container kept in the refrigerator for up to 4 days.
Yes, you can prepare the dish up until the point at which you add the shredded cheese and Ritz cracker topping. Reserve the cheese and cracker topping for right before you are about to bake the dish. Wrap the prepared dish in plastic wrap and store in the refrigerator a day in advance. When ready to bake, remove the dish from the refrigerator and allow it to rest at room temperature for 30 minutes or until no longer chilled (especially if you are using a glass baking dish). Add the cheese and cracker topping then bake according to recipe instructions.
Yes, you can freeze scalloped corn. To do so, wrap the fully cooled baked dish a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature and reheat in a 350F oven until warmed through.
Serving Suggestions
Serve scalloped corn warm from the oven while the breadcrumb topping is crisp. This dish pairs really well with classic Thanksgiving or Christmas mains such as turkey and ham but isn’t limited to just the holidays! Enjoy it alongside weeknight dinners as well.
More Side Dish Recipes
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Scalloped Corn
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Topping
- 3 Tablespoons unsalted butter melted
- 3 cups Ritz crackers two sleeves
Casserole
- 30 ounces canned whole kernel corn two 15 ounce cans, drained
- 30 ounces canned creamed corn two 15 ounce cans
- 2 large eggs whisked
- ½ cup shredded cheddar cheese divided
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Things You’ll Need
- Baking sheet optional
Before You Begin
- If you don’t have a 2-quart casserole dish, you can use an 8×8 or a 9×9 square baking pan instead.
- This dish is made simple with the use of canned whole kernel corn and a can of creamed corn. You can use frozen corn in place of the whole kernels, but be sure to thaw and drain it before beginning.
- For a lower carb option, replace the Ritz cracker crumbs with ground pork rinds!
- To Make Ahead – This casserole can be made a day ahead. Simply assemble the recipe without adding the crumb topping. Cover or wrap with plastic wrap and store in the refrigerator. Bring the casserole to room temp, sprinkle with crumb topping then bake.
- Storage – Store the scalloped corn in an air-tight container kept in the refrigerator for up to 4 days.
- Freezing – Wrap the fully cooled baked dish a few times in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature and reheat in a 350F oven until warmed through.
Instructions
- Preheat oven to 375 F.
To Make the Topping
- Run Ritz crackers through a food processor to turn into crumbs. While processing, drizzle in the melted butter. Remove 2 handfuls of the topping to use in the casserole and set the rest of the topping aside.
To Make the Casserole
- If you would like, place the casserole dish onto a baking sheet. We didn’t and did not have any bubbling over.
- In a large mixing bowl, combine drained whole kernel corn, creamed corn, half of the cheddar cheese, reserved 2-handfuls of crumb topping, and the whisked egg. Stir everything together and pour into casserole dish.
- Sprinkle remaining cheddar cheese over the corn in the baking dish.
- To the remaining crumb topping, stir in paprika, salt and pepper. Sprinkle seasoned crumb topping over the cheese in the casserole dish.
- Bake for 45 minutes.
- Remove from oven and allow to set for 10 minutes before serving.
Nutrition
Chef Antoine Davis
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Sam says
Thanks for the recipe! I look forward to making this, but without the teaspoon of salt. With all the canned corn & crackers, it’s already loaded with sodium.