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Vintage floral oval casserole dish of baked scalloped corn with a golden buttery cracker-crumb top, a spoonful scooped out to show the creamy corn custard inside, with saltine crackers, fresh ears of corn and a red gingham tablecloth

Old-Fashioned Scalloped Corn

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Sweet cream-style and whole-kernel corn baked in a soft, savory custard with buttery cracker crumbs and a little cheddar until golden on top. The humble potluck side dish that always comes home with an empty dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 1 cup milk
  • 3 tablespoons butter melted, divided, plus more for the dish
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can cream-style corn 14 to 15 ounces
  • 1 can whole kernel corn 15 ounces, drained, or 1 1/2 cups frozen corn, thawed
  • 2 tablespoons onion finely chopped, or green onion
  • 1 cup saltine crackers crushed (about 22 crackers), divided
  • 1/2 cup shredded sharp cheddar optional

Method
 

  1. Preheat the oven to 350°F and butter a 1 1/2-quart baking dish.
  2. In a large bowl, whisk the eggs, milk, 2 tablespoons of the melted butter, sugar, salt and pepper until smooth.
  3. Stir in the cream-style corn, whole kernel corn, onion, 3/4 cup of the crushed crackers and the cheddar. Pour into the baking dish.
  4. Toss the remaining 1/4 cup cracker crumbs with the remaining 1 tablespoon melted butter and sprinkle over the top.
  5. Bake for 45 to 55 minutes, until the center is just set (a knife inserted near the middle comes out clean) and the top is golden.
  6. Let stand for 10 minutes before serving so it can finish setting.

Notes

Make ahead. Mix everything except the buttered topping up to 1 day ahead and refrigerate. Add the topping just before baking and allow an extra 10 minutes in the oven.
Variations. Stir in a small can of diced green chiles or 1/4 cup chopped red bell pepper. Buttery round crackers can stand in for the saltines.
Doubling. Double the recipe in a 9x13-inch dish and bake for about 60 to 70 minutes.
Leftovers. Keep covered in the refrigerator for up to 4 days. Reheat in the microwave or a 325°F oven.

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