Scalloped Corn Casserole Recipe

Active Time:

15 mins

Total Time:

1 hr 25 mins

Servings:

8

Thickened with sweet corn, layered with a savory blend of cheeses, and topped with an irresistible buttery cracker topping, this scalloped corn casserole is the card you play when your sweet daughter-in-law shows up to holiday dinner with a lovely kale salad because she "wanted something fresh to mix things up." While there's room at the table for everyone and every side, this cheesy corn casserole is the comforting side dish that folks will be eyeing for seconds.

Why Is It Called Scalloped Corn Casserole?

While the answer is pretty simple, I'm also fine with lumping it together with other things that just don't make sense, like how colonel is pronounced "kernel" and how everyone capitalizes Cheddar (there was no Duke or Earl of Cheddar, y'all). One thing is for sure, though—this casserole does not nor did it ever contain scallops. Although honestly that could be quite delicious…

Is it due to its resemblance in taste and texture to scalloped potatoes? It turns out yes, a scalloped dish is one cooked in milk or cream, and baked until bubbly. It can be covered in breadcrumbs, or finished off with a layer of cheese for a crisp, browned topping.

Ingredients for Scalloped Corn Casserole

Scalloped corn casserole is one of those classic Southern casseroles that are blissfully easy to make. No rushing to four stores to find rare ingredients; no waking up at the crack of dawn to hit the farmers' market for heirloom vegetables. Everything you need is readily available at your local grocery store, or maybe in your fridge and pantry right now!

To make this casserole, you'll need:

Frozen corn: Yep, that's right—frozen corn. No shucking fresh ears of corn. No pesky corn silk clinging to everything in sight. Just thaw some frozen corn, drain any excess liquid, and you're good to go.
Cheese: Another reason this recipe rocks is that you don't have to make a white sauce to thicken it. Cream cheese comes to the rescue, adding thickness, richness, and body without any hassle. The only thing you need to do is let it soften so that it blends evenly and easily. Pre-shredded Monterey Jack is also a nice shortcut; its mild, savory flavor is less intense than other cheeses, which allows the sweet corn flavor to come through.
Eggs and dairy: This casserole also owes its creamy texture to the perfect blend of eggs and half-and-half. This recipe has just enough eggs to help it set.
A crunchy topping: Buttery crackers are the weakness of every Southerner. Scratch that—buttery crackers are the strength of every Southerner! Texture, crunch, salt—they bring it all. Regular saltine crackers are fine in a pinch, but the buttery round guys (we all know they're Ritz, right?) are the best. We also added some panko breadcrumbs for extra crunch and fresh thyme for a subtle herby flavor.

ingredients for scalloped corn casserole — https://www.southernliving.com/recipes/scalloped-corn-casserole

How Do You Make Scalloped Corn Casserole?

This recipe is so easy you could make it with your eyes closed. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 325°F. Lightly coat an 11-by-7-inch baking dish with cooking spray.
Step 2. Whisk together cream cheese, eggs, salt, and pepper until smooth. Fold in 4 cups corn, 1 1/2 cups Monterey Jack, and 1 tablespoon thyme.
Step 3. Process half-and-half and remaining corn in a blender until smooth. Stir into cream cheese mixture.
Step 4. Pour into the baking dish.
Step 5. Bake until sides are set but center is still jiggly, 35 to 40 minutes.
Step 6. Stir together crushed crackers, panko, butter, and remaining cheese and thyme.
Step 7. Sprinkle the casserole evenly with cracker mixture. Return to oven, and bake until set and browned, 20 to 25 minutes. Let stand 10 minutes before serving.

Can You Prepare Scalloped Corn Casserole Ahead?

Sure thing. Prepare it through Step 4, cover, and refrigerate overnight. Let it come to room temperature for about 30 minutes, then bake as directed.

You can also bake scalloped corn casserole, cool, and refrigerate for up to three days. Bring to room temperature and reheat, covered, in a 325°F oven until hot throughout before serving.

More Corn Casserole Recipes You'll Love

Looking for more corn casserole recipes? Look no further:

Editorial contributions by Katie Rosenhouse.

Scalloped Corn Casserole - Southern Living — Caitlin Bensel; Food Stylist: Torie Cox

Ingredients

Cooking spray
4 oz. cream cheese, at room temperature
3 large eggs
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
5 cups frozen corn (from 2 [16-oz.] packages), thawed, divided
1 (8-oz.) package shredded Monterey Jack cheese, divided
2 Tbsp. chopped fresh thyme, divided
1 1/2 cups half-and-half
1 cup crushed round buttery crackers (such as Ritz) (from 20 crackers)
1 cup panko (Japanese-style breadcrumbs)
3 Tbsp. unsalted butter, melted

Directions

Prepare oven and baking dish:

Preheat oven to 325°F. Lightly coat an 11-by-7-inch baking dish with cooking spray; set aside.

Caitlin Bensel; Food Stylist: Torie Cox
Make corn mixture:

Whisk together cream cheese, eggs, salt, and pepper in a medium bowl until smooth. Fold in 4 cups of the corn, 1 1/2 cups of the Monterey Jack, and 1 tablespoon of the thyme. Set aside.

Caitlin Bensel; Food Stylist: Torie Cox
Make pureed corn mixture:

Place half-and-half and remaining 1 cup corn in a blender; process until smooth, about 15 seconds.

Caitlin Bensel; Food Stylist: Torie Cox
Combine casserole ingredients:

Add pureed corn mixture to cream cheese mixture in bowl; stir until well combined. Pour into prepared baking dish.

Caitlin Bensel; Food Stylist: Torie Cox
Bake casserole:

Bake in preheated oven until sides are set but center is still undercooked and jiggly, 35 to 40 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Make casserole topping:

Meanwhile, stir together crushed crackers, panko, butter, and remaining 1/2 cup Monterey Jack and 1 Tbsp. thyme in a bowl; set aside.

Caitlin Bensel; Food Stylist: Torie Cox
Toast cracker topping:

Remove baking dish from oven; sprinkle evenly with cracker mixture.

Caitlin Bensel; Food Stylist: Torie Cox

Return to oven, and bake at 325°F until set in the center and topping is golden brown, 20 to 25 minutes. Remove from oven. Let stand 10 minutes. Serve.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Should corn casserole be jiggly in the center?

Corn casserole should have a moist texture, but if you've completed the second round of baking and the center is still jiggly, bake for additional time until the center is just set.
Why is my scalloped corn casserole mushy?

Corn casserole should have a pudding-like texture in the center, but not be overly mushy. Make sure to bake until the center is set for the right texture, and drain the thawed corn before using if there's excess moisture.
How long can you store leftover corn casserole?

Leftover corn casserole can be wrapped and refrigerated for up to three days, or frozen for up to three months. Bring to room temperature and reheat, covered, in a 325°F oven until hot throughout before serving.
Can I use fresh or canned corn for this scalloped corn casserole?

Feel free to use fresh, canned, or frozen corn for this corn casserole. Just drain the canned or thawed frozen corn before using.