Scalloped Corn Casserole
A creamy, comforting Midwestern classic where sweet corn meets a rich, custard-like base and buttery cracker topping. Baked until golden and bubbling, this casserole strikes the perfect balance between a corn pudding and a savory bread pudding. It's a holiday table staple that comes together with pantry ingredients in minutes.
For 8 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat oven to 350°F (175°C).2.Grease an 8x8 inch baking dish with butter or cooking spray. - mix
Mix the wet ingredients.
1.In a large mixing bowl, whisk the beaten eggs until frothy.2.Add the melted butter, whole milk, and sour cream. Whisk until smooth and fully combined. - mix
Add dry ingredients and corn.
1.Whisk in the sugar, flour, salt, and black pepper until no lumps remain.2.Fold in the corn kernels and creamed corn with a spatula until evenly distributed.TIPIf using frozen corn, make sure it's fully thawed and drained so the casserole doesn't get watery. - assemble
Transfer to baking dish and prepare topping.
1.Pour the corn mixture into the greased baking dish and spread it evenly.2.In a small bowl, toss the crushed butter crackers with 1 tablespoon melted butter until coated.3.Sprinkle the buttered cracker crumbs evenly over the top of the casserole. - bake · ~45 min
Bake until golden and set.
Bake in the preheated oven for 40-45 minutes, or until the center is set (it should jiggle only slightly when shaken) and the cracker topping is golden brown.
TIPIf the topping browns too quickly, tent loosely with foil for the last 10 minutes. - rest · ~10 min
Rest before serving.
Let the casserole rest on a cooling rack for 10 minutes before scooping. This helps the custard set up and makes it easier to serve.
- serve
Serve warm.
Scoop generous portions onto plates. Serve alongside roast turkey, ham, or any holiday spread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use fresh corn cut straight from the cob when in season.
- 2Do not overmix the batter once the flour is added, or the casserole can turn tough.
- 3Let the casserole rest a full 10 minutes after baking so the custard sets properly.
- 4If your cracker topping starts browning too fast, tent the dish loosely with foil.
- 5Make ahead: assemble the casserole without the topping, refrigerate, then add crumbs and bake.
- 6Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven to restore the crunchy top.
Adapt it for your goals.
Gluten-free
Replace the all-purpose flour with a gluten-free all-purpose blend and use gluten-free butter crackers (such as Schär Table Crackers). This makes the casserole safe for those with celiac disease or gluten sensitivity.
jalapeño popperJalapeño popper
Stir in 1/4 cup chopped pickled jalapeños and 1/2 cup shredded cheddar cheese into the corn mixture. Top with additional cheese before the cracker layer. Adds a spicy, tangy kick.
no cracker (low carb)No-cracker (low-carb)
Omit the butter cracker topping and instead sprinkle 1/2 cup crushed pork rinds mixed with melted butter over the top. Reduces carbs while keeping a crunchy texture.
herb & garlicHerb & garlic
Add 1 teaspoon garlic powder and 2 tablespoons chopped fresh chives or parsley to the custard mixture. This brightens the dish and adds savory depth.
Why this is on our healthy list.
Good source of vitamin A
Corn contains beta-carotene, which the body converts into vitamin A, supporting healthy vision and immune function.
Provides dietary fiber
The whole corn kernels in this dish supply natural fiber, which aids digestion and promotes a feeling of fullness.
Contains B vitamins
Corn is rich in thiamin and niacin (B vitamins) that help convert food into energy and support nerve health.
Lower sugar than many desserts
With only 1 tablespoon of added sugar, this savory casserole has significantly less sugar than sweetened holiday side dishes, making it a smarter choice.
Frequently asked questions
It's best to thaw and drain frozen corn thoroughly before adding it to the batter, otherwise excess moisture can make the casserole watery and slow down the set.
