Go Back

Scalloped Corn

Scalloped corn is a baked corn casserole with a creamy custard center and a deeply golden, buttery cracker topping. This Southern-style corn gratin features sweet corn peeking through rich, cheesy cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Scalloped corn casserole
  • 4 cup corn kernels Fresh or frozen.
  • 2 eggs Beaten.
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter Melted.
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • 1 cup shredded sharp cheddar cheese
  • 1 cup Ritz crackers Crushed.
  • 2 tbsp unsalted butter Melted for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Whisk the beaten eggs, heavy cream, whole milk, melted butter, granulated sugar, salt, black pepper, and onion powder together until smooth.
  3. Stir in the corn kernels and shredded sharp cheddar cheese until evenly combined.
  4. Pour the mixture into the prepared baking dish and spread it evenly.
  5. Toss the crushed Ritz crackers with the melted butter and scatter them evenly over the top.
  6. Bake for 40–45 minutes, until the custard is set, the edges are bubbling, and the cracker topping is deeply golden.

Notes

For a clean scoop, let the scalloped corn rest 10 minutes after baking so the custard firms up. Refrigerate leftovers in an airtight container up to 3 days. For best texture, freeze for up to 2 months, then thaw in the fridge overnight and reheat until warmed through. If you need a dairy light swap, use half-and-half instead of heavy cream and reduce cheddar slightly to avoid a grainy set.