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Have you ever heard ofScalloped Corn Casserole? Well, me neither until I stumbled across it in an old cookbook the other day. Scalloped corn? Indeed, it is a thing and it’s a delicious one at that! If you love creamed corn then this side dish is going to be a new favorite!
If you are looking for a cornbread casserole, try my Jiffy cornbread casserole, it’s fantastic!
Creamy Scalloped Corn Casserole
Scalloped corn is basically canned creamed corn with some corn niblets added for texture (not all the time, however!) along with eggs, milk and usually crackers to slightly firm it up a bit. Make no mistake, the texture is still like creamed corn so if that texture doesn’t work for you then run away now. However if you love creamed corn then scalloped corn casserole is the recipe for you! This is not a casserole that holds its shape, even though it appears to in my photos. It’s basically creamed corn that’s firmed up a little bit and made creamier with the addition of milk and eggs.
On another note, how have I gone through 17 years of marriage without knowing that Mr Magpie likes creamed corn? I was going to make this and turned to him and said” I know you don’t like creamed corn, but I really want to try this recipe anyway tonight” and he gave me a puzzled look. It turns out that he loves creamed corn and I have been thinking that he hates it all of these years. That shows you how little I use canned cream corn in my kitchen!
Tips and Tricks for Scalloped Corn Casserole
- Do not expect a firm casserole. This is creamy and does not hold its shape.
- When using a smaller but taller casserole, you will have to cook it anywhere from 50-60 minutes to cook it properly. This casserole has eggs in it so remember that it has to reach at least 165 °F in the center to be safe to eat. When you use a 9×13 pan the casserole will cook quicker since it’s spread out more and thinner.
- I didn’t use the cracker topping as Mike always thinks that buttery cracker toppings make things to rich (insert eye roll here). It would be a delicious crunchy addition!
If you are looking for some other delicious side dish recipes try these:
- Best Ever Potatoes au Gratin
- Rice and Mushroom Casserole
- Fully Loaded Cauliflower Garlic Bread
- Buttery Mushroom Rice
Happy cooking! Let me know what you think of the dish in the comments below!
Love,
Karlynn
Creamy Scalloped Corn Casserole
This retroCreamy Scalloped Corn Casserole is a fabulous side dish for any meal!
4.98 from 36 votes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 5 minutes
- Course
- Side Dish
- Cuisine
- North American
- Servings
- 8
- Calories
- 255
- Author
- Karlynn Johnston
Ingredients
Casserole Ingredients
- one 10-12 ounces can corn niblets, drained
- one 10 ounces can creamed corn
- 2 large eggs beaten
- 1/2 cup milk
- 1 cup grated sharp cheddar cheese
- 1/4 cup finely diced chives
- 60 Ritz Crackers crushed finely
- 1/4 teaspoon black pepper
Topping ( if wanted)
- 20 Ritz Crackers crushed coarsely for topping
- 2 tablespoons melted salted butter
Instructions
Preheat your oven to 350 °F.
Butter a 9×13 baking dish or a medium casserole dish. ( I used 1 1/2 quart casserole)
In a large bowl mix together all casserole ingredients until well combined.
Bake for about 50-60 minutes until set slightly and is at least 165 °F in the middle. If you are using a 9×13, cook for 35 minutes and check to see if it’s set and has reached 165 °F.
Mix together the topping ingredients. Sprinkle over the casserole. Return to the oven for another 10 minutes to brown the topping. Remove and serve!
Recipe Notes
This recipe shouldn’t be frozen, leftovers should be eaten within 2-3 days while being refrigerated
Nutrition Information
Calories: 255kcal, Carbohydrates: 20g, Protein: 7g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 400mg, Potassium: 84mg, Sugar: 3g, Vitamin A: 370IU, Vitamin C: 0.7mg, Calcium: 171mg, Iron: 1.6mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Patty Bailey says
ReplyI make a recipe similar to this, but I use regular crackers, I found this recipe years ago in a Betty Crocker cookbook my Aunt gave me when I got married. It is one of my favorite dishes.
Crystal Jimenez says
ReplyHow long should I cook it if I double recipe?
Melissa G Knapp-Flynn says
ReplyI love this dish! Everyone did. Can someone tell me if this could be made ahead a day ahead? Thank you
Dave says
ReplyI make.mine more simple..don’t like the cheese or crackers.in it…I’m not sure why but mine come out firm and stays in a form shape…
Cyndi says
ReplyHi Karlynn…..this recipe is fantastic! Also had to mention that finding out after many years that husband’s like/don’t like things HAS to be a guy thing. I always made a bag lunch for my husband to take to work. After about 10 years, he says…”if you put mustard on one more sandwich, I’m gonna puke!” Geez…lol!!
Deb says
ReplyMy mom made this as a side for Sunday dinner. I love it. Delish!
Ronald Miller says
ReplyWow! Corn Casserole is favorite for me and my daughter. It’s really great side dish for any meals. Thanks for your helpful instruction!
2pots2cook says
ReplyNever heard of it either but sounds like the one worth of trying, Love the photos, too !
Maggie says
ReplyThis was my mom’s “dish” and we had it every holiday ! She wasn’t a great cook but she did a few things really well ! Now i make it for every special dinner. Glad you got to try it !
