Scalloped Corn Casserole
Scalloped Corn Casserole should come with a warning – it’s addictive AND will always steal the attention away from your main course! This side dish is incredibly easy to make and is loaded with flavor. It’s comforting, delicious, and wonderfully simple.
Scalloped Corn Casserole
There’s no shortage of corn side dishes on this website or anywhere else in the world. So, it begs the question – how do you make a corn side dish stand out from all the others? Luckily, with this casserole recipe, it does all the work for me! Seriously, it’s so downright delicious, my family asks for it on a weekly basis now, and it’s not hard to see why. It’s sweet, savory, cheesy, and completely mouthwatering.
I’ve tried an abundance of corn casseroles in my life, and this one is absolutely my favorite! It’s really got everything you need in a side dish, including how easy it is to whip up. I really get annoyed when my side dish requires more work than my main course, and that’s never really an issue here. It’s as simple as mix, bake, cool, and enjoy. Yes, that’s really it! Also, it’s not only a great side dish to serve at home with the family. This scalloped corn casserole is one of my go-to potluck recipes, and it always gets a ton of attention!
You can also alter some of the ingredients in this casserole to cater to your needs. There’s a tiny pinch of cayenne pepper in there that’s just enough to excite your taste buds without being spicy. However, you can get rid of the cayenne entirely if you want to avoid all spice, or you can add more to really turn up the heat with this casserole! No matter how you switch things up, if you stay true enough to this recipe, it’s bound to be delicious.
How to Make It
You’re going to love how quick and easy this cheesy corn casserole is to make!
Prepare. Preheat oven to 350˚F and coat a 9×9 inch baking dish with cooking spray.
Mix. In a large bowl, whisk the eggs until slightly beaten. Stir in the milk and half the cracker crumbs, mixing well. Add the butter, brown sugar, onion, cayenne, salt, pepper, nutmeg, corn and cheese mixing to combine.
Sprinkle. Transfer the mixture to the baking dish and sprinkle with the remaining crackers.
Bake. Bake for 40 minutes or until the edges are golden brown, bubbling and the center of the casserole is set.
Enjoy! Allow the dish to cool for 5 minutes before serving. Serve hot or warm, and enjoy!
You can make this dish even richer by switching out the milk for Half and Half.
How long will scalloped corn casserole stay fresh?
In an airtight container in the refrigerator, this cheesy corn casserole will stay fresh for up to 4 days. To reheat it, the microwave works just fine, but the oven is even better!
I don’t recommend making this dish too far ahead of time, mainly because it’s so much better when served warm and fresh from the oven. While it keeps in the fridge for a few days and makes tasty leftovers, it always thoroughly impresses most when it’s fresh. If you’re bringing it to a potluck, just wrap the top in foil prior to serving! It should stay warm for at least an hour or so after being baked.
What should I serve with this corn casserole side dish?
The list is pretty never-ending on this one! There are SO many main courses that are tasty when plated with scalloped corn casserole. Here are just a few entrées that I serve when my family is begging me for this casserole, but there are plenty more to choose from!
As I mentioned earlier, there’s an abundance of corn side dishes to choose from! While this one’s my latest obsession, I love so many others too. Here are just a few that always make their way to my kitchen table!
- Creamed Corn
- Cheesy Corn Casserole with Jalapeños and Honey
- Basil Parmesan Grilled Corn on the Cob
- Old Fashioned Corn Fritters with Cheddar and Basil
Get the Recipe: Scalloped Corn Casserole
- 3 large eggs
- 1 cup half and half
- 3 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1/4 cup finely chopped onion
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 4 cups fresh or frozen corn, thawed
- 1 cup shredded white cheddar cheese
- 1 cup crushed Ritz crackers, divided
- baking dish
- Preheat oven to 350˚F and coat an 9×9 inch baking dish with cooking spray.
- In a large bowl, whisk the eggs until slightly beaten.
- Stir in the milk and half the cracker crumbs, mixing well.
- Add the butter, brown sugar, onion, cayenne, salt, pepper, nutmeg, corn and cheese mixing to combine.
- Transfer the mixture to the baking dish and sprinkle with the remaining crackers.
- Bake for 40 minutes or until the edges are golden brown, bubbling and the center of the casserole is set.
- Allow to cool for 5 minutes before serving.
- Serve hot or warm.