Classic Scalloped Corn Casserole

Here is my favorite scalloped corn casserole recipe, with creamy whole kernel corn, crushed saltine crackers, and a custard-like mixture of eggs and milk that bakes up golden and comforting.

This corn casserole is a staple at our family dinners, especially during the fall and winter months. I love that it comes together in minutes with pantry ingredients, and my kids always ask for seconds. Plus, it’s one of those dishes that tastes even better the next day!

What Kind of Corn Should I Use?

Canned whole kernel corn is the go-to choice for this casserole, and honestly, any brand from your pantry will work just fine. If you want to use fresh corn, you’ll need about 3 cups of kernels cut from the cob, which is roughly 4-5 ears of corn depending on their size. Frozen corn is another solid option – just make sure to thaw it completely and drain off any excess water before mixing it into your casserole. The key is making sure your corn is well-drained no matter which type you use, since too much liquid can make your casserole watery instead of that nice, creamy texture we’re going for.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Canned corn: Fresh or frozen corn works great here too. If using fresh, you’ll need about 3 cups of kernels cut from the cob. For frozen, just thaw and drain it well before mixing in.
• 2% milk: Whole milk, 1%, or even half-and-half will work fine. Half-and-half makes it a bit richer, while 1% keeps it lighter.
• Saltine crackers: Ritz crackers are a popular swap and add a buttery flavor. You can also use panko breadcrumbs, though you might want to add an extra tablespoon of melted butter to them.
• Fresh onion: If you don’t have fresh onion, use 1 teaspoon of onion powder instead. It’ll give you that onion flavor without the texture.
• Salted butter: Unsalted butter works too – just add a pinch more salt to the recipe to make up for it.
• Sugar: You can leave out the sugar if you prefer a less sweet casserole, though it does help balance the flavors nicely.

Watch Out for These Mistakes While Baking

The biggest mistake with scalloped corn casserole is overbaking, which can dry out the custard and turn your creamy side dish into something closer to cornbread – pull it from the oven when the center still has a slight jiggle, as it will continue to set while cooling.

Don’t skip draining your canned corn thoroughly, and even consider patting it dry with paper towels, since excess liquid will make your casserole watery instead of creamy.

For extra flavor, try sautéing the minced onion in a bit of butter before adding it to the mixture rather than using it raw, which gives a sweeter, more mellow taste.

Finally, let the casserole rest for at least 10 minutes after baking – this resting time allows everything to firm up and makes serving clean, neat portions much easier.

What to Serve With Scalloped Corn Casserole?

Scalloped corn casserole is the perfect side dish for just about any main course, especially during the holidays or Sunday dinners. I love serving it alongside roasted chicken, baked ham, or grilled pork chops since the sweet and creamy corn pairs really well with savory meats. It also works great as part of a bigger spread with green beans, mashed potatoes, and dinner rolls for a full comfort food meal. If you’re looking for something lighter to balance out the richness, a crisp coleslaw or mixed green salad with a tangy vinaigrette does the trick nicely.

Storage Instructions

Store: Leftover scalloped corn casserole keeps really well in the fridge. Just cover it tightly with foil or transfer it to an airtight container, and it’ll stay good for up to 4 days. It’s one of those dishes that actually tastes even better the next day once all the flavors have had time to meld together.

Make Ahead: This casserole is perfect for prepping ahead of time. You can assemble everything in your baking dish, cover it with plastic wrap, and keep it in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time since it’ll be going in cold.

Reheat: To warm up leftovers, cover the casserole with foil and bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, though the oven method keeps the texture a bit better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 720-810
• Protein: 22-26 g
• Fat: 27-33 g
• Carbohydrates: 100-112 g

Ingredients

• 1 tbsp sugar
• 1 cup milk (whole milk creates creamier texture)
• 2/3 cup saltine cracker crumbs (crushed into fine pieces)
• 29 oz whole kernel corn (drained if canned, or frozen thawed)
• 1 tbsp minced onion (finely minced for even distribution)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 3/4 tsp salt
• 2 large eggs (room temperature for better binding)
• 3 tbsp salted butter (I use Kerrygold for richness)

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish (or similar 2-quart capacity dish) with cooking spray or butter.

This ensures even heating and prevents sticking.

While the oven preheats, you can move forward with your mise en place.

Step 2: Create the Custard Base

• 2 large eggs
• 1 cup milk
• 2/3 cup saltine cracker crumbs

In a large mixing bowl, whisk together the room-temperature eggs until well combined and slightly pale.

Add the whole milk and whisk until fully incorporated.

The room-temperature eggs will help create a smoother, more uniform custard that binds everything together beautifully.

Gently fold in the crushed saltine cracker crumbs and let them soak slightly for about a minute—this helps them absorb the milk and creates a silkier texture throughout the casserole.

Step 3: Build the Complete Casserole Mixture

• custard mixture from Step 2
• 29 oz whole kernel corn
• 1 tbsp minced onion
• 1 tbsp sugar
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp salted butter

Add the drained corn, minced onion, sugar, salt, and freshly ground black pepper to the custard mixture from Step 2.

Cut the butter into small pats and scatter them throughout the mixture as you stir—don’t fully incorporate the butter; small pieces will melt throughout the casserole during baking and create pockets of richness.

I like using good-quality salted butter like Kerrygold because it adds a subtle flavor dimension that elevates the whole dish.

Stir everything gently until just combined, being careful not to overmix, which can make the casserole tough.

Step 4: Assemble and Bake the Casserole

• complete casserole mixture from Step 3

Pour the complete casserole mixture from Step 3 into your prepared baking dish, spreading it evenly.

Bake uncovered at 350°F for 40 minutes until the top is set and lightly golden, and a knife inserted near the center comes out clean or with just a few moist crumbs.

The casserole will continue to firm up slightly as it cools.

Classic Scalloped Corn Casserole

Delicious Classic Scalloped Corn Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 765 kcal

Ingredients

  

• 1 tbsp sugar
• 1 cup milk (whole milk creates creamier texture)
• 2/3 cup saltine cracker crumbs (crushed into fine pieces)
• 29 oz whole kernel corn (drained if canned, or frozen thawed)
• 1 tbsp minced onion (finely minced for even distribution)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 3/4 tsp salt
• 2 large eggs (room temperature for better binding)
• 3 tbsp salted butter (I use Kerrygold for richness)

Instructions

 

• Preheat your oven to 350°F and lightly spray a 9x13 inch baking dish (or similar 2-quart capacity dish) with cooking spray or butter. This ensures even heating and prevents sticking. While the oven preheats, you can move forward with your mise en place.
• In a large mixing bowl, whisk together the room-temperature eggs until well combined and slightly pale. Add the whole milk and whisk until fully incorporated. The room-temperature eggs will help create a smoother, more uniform custard that binds everything together beautifully. Gently fold in the crushed saltine cracker crumbs and let them soak slightly for about a minute—this helps them absorb the milk and creates a silkier texture throughout the casserole.
• Add the drained corn, minced onion, sugar, salt, and freshly ground black pepper to the custard mixture from Step 2. Cut the butter into small pats and scatter them throughout the mixture as you stir—don't fully incorporate the butter; small pieces will melt throughout the casserole during baking and create pockets of richness. I like using good-quality salted butter like Kerrygold because it adds a subtle flavor dimension that elevates the whole dish. Stir everything gently until just combined, being careful not to overmix, which can make the casserole tough.
• Pour the complete casserole mixture from Step 3 into your prepared baking dish, spreading it evenly. Bake uncovered at 350°F for 40 minutes until the top is set and lightly golden, and a knife inserted near the center comes out clean or with just a few moist crumbs. The casserole will continue to firm up slightly as it cools.