Go Back

Scalloped Corn Casserole

Scalloped corn casserole is a creamy, buttery baked side dish with sweet corn and a golden saltine-cracker topping. It bakes until the center is set, then rests briefly before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 2 eggs large
  • 0.5 cup whole milk
  • 4 tbsp unsalted butter melted
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup saltine cracker crumbs crushed

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F and coat a 2-quart baking dish with cooking spray.
  2. Whisk the eggs and milk in a large bowl.
  3. Whisk in the melted butter, salt, and pepper.
  4. Stir in the whole kernel corn, cream-style corn, and cracker crumbs until evenly combined.
  5. Spread the mixture in the prepared dish.
  6. Bake for 40 to 50 minutes, until the center is set and reaches 160°F and the top is golden.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, drain the whole kernel corn well before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free saltine-style crackers.