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A creamy, comforting baked corn casserole with a golden, buttery cracker topping. This classic Midwest side dish is a holiday favorite, perfect for Thanksgiving or any family dinner. It's savory, slightly sweet, and incredibly easy to make.
For 6 servings
Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or an 8x8 inch baking pan.
In a large bowl, whisk together the lightly beaten eggs, whole milk, 4 tablespoons of the melted butter, sugar, salt, black pepper, and onion powder until well combined.
Stir in the drained whole kernel corn and the can of cream-style corn until evenly incorporated.
Gently fold 1 cup of the crushed saltine crackers into the corn mixture. Pour into the prepared casserole dish and spread evenly.
In a small bowl, combine the remaining 1/2 cup of crushed crackers, the remaining 2 tablespoons of melted butter, and the paprika. Toss until the crackers are evenly coated.
Sprinkle the buttered cracker topping evenly over the casserole. Bake for 40-45 minutes, until the center is set and the topping is golden brown and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set properly and makes it easier to serve.
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A creamy, comforting baked corn casserole with a golden, buttery cracker topping. This classic Midwest side dish is a holiday favorite, perfect for Thanksgiving or any family dinner. It's savory, slightly sweet, and incredibly easy to make.
This midwest recipe takes 60 minutes to prepare and yields 6 servings. At 257.48 calories per serving with 5.86g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Fold 1 cup of shredded sharp cheddar or Monterey Jack cheese into the corn mixture before baking.
Substitute the saltine crackers with crushed Ritz or butter crackers for a richer, more buttery flavor.
Add 1-2 finely diced jalapeños (seeds removed for less heat) or a pinch of cayenne pepper to the corn mixture for a spicy twist.
Sauté 4 slices of chopped bacon and 1/2 cup of diced onion until crisp. Drain the fat and fold the bacon and onion into the corn mixture.
The carbohydrates from the corn and crackers provide a quick and satisfying source of energy, making it a hearty addition to any meal.
Corn is a good source of dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Corn contains several B vitamins, including thiamin and niacin, which are essential for energy metabolism and overall cell function.
Scalloped Corn Casserole is a classic comfort food and is best enjoyed in moderation. While corn provides fiber and some vitamins, the dish also contains butter, milk, and crackers, making it higher in calories, fat, and carbohydrates. It's a delicious side dish for special occasions rather than an everyday health food.
A single serving (approximately 1 cup) of this Scalloped Corn Casserole contains around 280-320 calories, depending on the specific brands of ingredients used.
Yes! You can assemble the casserole (without the topping) up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, prepare and add the cracker topping, then bake as directed, adding an extra 5-10 minutes to the baking time since it will be cold.
Absolutely. Thaw 1.5 to 2 cups of frozen whole kernel corn completely and pat it dry to remove excess moisture before adding it to the mixture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in a 325°F (165°C) oven for 15-20 minutes, or until warmed through.