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Scalloped Corn Casserole Recipe

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3.8 from 10 reviews

A creamy, comforting scalloped corn casserole featuring a rich blend of creamed and sweet corn combined with a buttery, crispy cracker topping. Perfect as a flavorful side dish for any meal, this recipe delivers a deliciously golden crust and a bubbling, savory filling.

Ingredients

Main Ingredients

  • 1 (15-ounce) can creamed corn
  • 2 (15-ounce) cans sweet corn, drained
  • 1½ cups coarsely crushed Ritz crackers (about 36 crackers)
  • ½ cup salted butter, melted, plus more for greasing
  • ⅓ cup heavy cream
  • 3 large eggs
  • 2 teaspoons sugar
  • 1 teaspoon granulated garlic
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Instructions

  1. Preheat the oven and prepare the baking dish: Set your oven to 350°F (175°C) and place a rack in the center position. Grease a 1½-quart baking dish with some butter to ensure the casserole won't stick.
  2. Mix the corn and seasoning: In a large bowl, combine the creamed corn, drained sweet corn, half of the crushed crackers (½ cup), ¼ cup of the melted butter, heavy cream, eggs, sugar, granulated garlic, onion powder, paprika, salt, and freshly cracked pepper. Stir everything together until evenly combined.
  3. Pour the mixture into the dish: Transfer the corn mixture into the greased baking dish, spreading it out evenly for consistent cooking.
  4. Prepare the cracker topping: In a small bowl, mix together the remaining crushed crackers (1 cup) with the remaining ¼ cup of melted butter until the crackers are well coated and can form a crispy topping.
  5. Sprinkle cracker topping over the casserole: Evenly distribute the buttery cracker topping across the corn mixture, creating a golden crust once baked.
  6. Bake the casserole: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the cracker topping is nicely browned and the filling is bubbling around the edges.
  7. Cool before serving: Remove the casserole from the oven and allow it to cool for about 10 minutes. This resting time will help it set for easier serving and better flavor melding.

Notes

  • Use Ritz crackers for the best buttery, flaky topping texture.
  • Make sure to drain the sweet corn thoroughly to avoid excess liquid in the casserole.
  • Allow the casserole to cool slightly before serving to help it firm up.
  • For a gluten-free version, substitute the crackers with gluten-free cracker alternatives.
  • This casserole can be made a day ahead; reheat in the oven until warmed through before serving.

Find it online: https://cookedbygrace.com/scalloped-corn-casserole-recipe/