Name: Scalloped Corn
Prep time: 10 min
Cook time: PT-490054H30M36S
Cuisine: American
Ingredients: 2 cans (15 ounces each) cream-style corn; 1 can (15 ounces) whole kernel sweet corn, drained; 3 large eggs, beaten; 1 ½ cups crushed Ritz crackers; ½ cup unsalted butter, melted; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; chopped parsley for garnish

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The tantalizing aroma of Scalloped Corn fills the air as it bakes, invoking memories of family gatherings and holiday celebrations. Just imagine the creamy goodness bubbling in the oven, a golden crust of buttery crackers dancing atop a hearty corn mixture that promises warmth and comfort. Each spoonful offers a delightful balance of flavors, where sweetness meets the richness of eggs and butter, creating a dish that beckons you to return for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Scalloped Corn
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Scalloped Corn

Growing up, scalloped corn was always a staple at our Thanksgiving dinners. My grandmother would dish it out alongside the turkey, and her laughter would fill the room as we shared stories. Now, each bite of this Scalloped Corn recipe brings back that familial warmth and shared moments. Whether it’s a festive occasion or simply a cozy weeknight dinner, this dish brings people together with its inviting flavors and comforting textures. I can’t wait for you to make this for your loved ones!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 10 minutes of prep and let your oven do the work for 30–40 minutes.
Irresistible Flavor: The combination of cream-style corn and whole kernel corn creates a lovely blend of textures and flavors.
Eye-Catching Appeal: The golden, crispy topping is sure to impress your guests and family.
Flexible Serving: Perfect as a side for holidays, potlucks, or even as a special weeknight treat.
Diet-Friendly Options: Easily adaptable for gluten-free diets; just choose gluten-free crackers as a substitute.

Ingredients You’ll Need

Cream-style corn: Use two cans (15 ounces each) for that rich, creamy base. This is essential for achieving the dish’s luscious texture. You can also use homemade if you’re feeling adventurous!
Whole kernel sweet corn: One can (15 ounces), drained, adds a nice contrast to the creaminess. Fresh or frozen corn can be good alternatives, just adjust the cooking time.
Large eggs: Three beaten eggs bind everything together, adding to the casserole’s silken consistency. Make sure they’re fresh for the best results.
Crushed Ritz crackers: 1 ½ cups are needed to create that delicious, buttery topping. If you want a change, use any crushed crackers or breadcrumbs.
Unsalted butter: Half a cup (1 stick) melted helps achieve that golden crust. If you’re aiming for a lighter version, try using olive oil in small amounts.
Paprika: Half a teaspoon for a hint of smoky spice. Feel free to experiment with smoked paprika for a deeper flavor.
Kosher salt: Half a teaspoon enhances the overall flavor without overpowering. Regular table salt works, but be aware that it can be saltier.
Ground black pepper: Just a quarter teaspoon, helps balance the sweetness of the corn and brightens the dish.
Chopped parsley for garnish: A vibrant touch just before serving adds color and freshness to the dish.

How to Make Scalloped Corn

Preheat and Prepare: Start by preheating your oven to 350° F. Grab a 9×9-inch baking dish and give it a good spray with nonstick cooking spray. This step is crucial to prevent delicious layers from sticking to the pan.

Combine Base Ingredients: In a large mixing bowl, toss together the cream-style corn, drained whole kernel corn, beaten eggs, ¾ cup of the crushed crackers, and half of the melted butter. Stir until you see a glorious yellow mixture, ensuring everything is blended well for that creamy consistency.

Spread the Mixture: Pour the corn mixture into your prepared baking dish, smoothing it out evenly. This creates a solid base for your golden topping, ensuring each spoonful has that delightful balance of textures.

Make the Topping: In a small bowl, mix the remaining ¾ cup crushed crackers with the rest of the melted butter, paprika, salt, and pepper. Stir the ingredients until the crackers are juicy with butter and all the seasonings are well distributed — this will give you a flavorful, crispy crown for your casserole.

Top and Bake: Now, sprinkle the seasoned cracker topping evenly all over the corn mixture. Place your dish in the preheated oven and bake for 30 to 40 minutes. You’ll know it’s done when the topping turns a beautiful golden brown and the edges are bubbling joyfully.

Rest and Garnish: Once out of the oven, let your Scalloped Corn sit for 5 to 10 minutes. This resting time allows the casserole to set a bit, making it easier to serve. Just before indulging, sprinkle some fresh chopped parsley on top. It not only brightens the dish but adds a touch of freshness.

Storing & Reheating

To keep your leftover Scalloped Corn at its best, store it at room temperature for no more than two hours after serving. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you’d like to freeze it, package it in a freezer-safe container, and it can last up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it in a 350° F oven for about 20 minutes or until warmed through. The texture may soften a bit, but a sprinkle of fresh breadcrumbs or crackers on top before reheating can help refresh that delightful crunch.

Chef’s Helpful Tips

Avoid overmixing your corn mixture; stir gently to maintain a light texture. You want it creamy but not too gummy.
If your butter is too hot, let it cool slightly before combining with the crackers to prevent them from getting soggy.
Timing is key; check the casserole after 25 minutes to gauge how it’s cooking, as ovens can vary.
Experiment with flavor by adding chopped herbs like thyme or even a sprinkle of cheese between layers for that added richness.
If making ahead, prepare the dish up to the point before baking, cover it well, and bake it the next day — great for holiday gatherings!

The creamy richness of Scalloped Corn combined with the crunchy topping makes for a dish that’s not only delightful but also a comfort food classic. Don’t shy away from personalizing it with your favorite add-ins or herbs—there’s plenty of room for creativity! I hope you share this dish with friends and family, inviting them into your kitchen to enjoy the memories it creates, just like it did for me.

Recipe FAQs

Can I make Scalloped Corn ahead of time?

Absolutely! You can prepare the corn mixture and topping and store them separately in the fridge until you’re ready to bake. This makes it perfect for busy days or holiday preparation. Just assemble the layers and bake when your guests arrive!

Can I use frozen corn instead of canned?

Yes, frozen corn works wonderfully in this recipe. Just ensure it’s cooked and thawed before mixing it in. You may need to adjust cooking time slightly, but the result will still be delicious!

How do I know when the Scalloped Corn is done baking?

Keep an eye out for that golden brown crust on top and bubbling edges around the casserole. A toothpick inserted in the center should come out clean, signaling that the eggs have set.

Can I add other ingredients to my Scalloped Corn?

Of course! Feel free to incorporate diced bell peppers, cooked bacon, or even shredded cheese to elevate your dish. These additions can bring an exciting twist while keeping the core recipe intact.