Scalloped Corn

My old-fashioned Scalloped Corn is a delicious, creamy side dish that truly highlights the flavor of sweet corn. A golden, buttery Ritz cracker topping bakes up crunchy over a soft, custardy corn filling. It’s the perfect holiday side dish, and it’s truly easy to make!

This easy scalloped corn recipe has been a family favorite for Thanksgiving for as long as I can remember. It’s a sweet and savory corn side dish that goes wonderfully with turkey or ham at holiday dinners.

A little garlic powder and onion powder give it a subtle depth of flavor. The corn is still what you taste first, just the way old-fashioned comfort food should be.

Since it starts with a few cans from the pantry, it’s one of the easiest canned corn recipes I make. You won’t need any milk, cream or cornbread mix, so it’s easy enough for a weeknight dinner, too.

Ingredients You’ll Need

You only need a handful of pantry staples for this side dish.

Cream-style corn: This is the creamed corn in a can, and it’s what gives you that creamy corn filling. Don’t drain it.

Whole kernel corn: Drain it really well, because extra liquid is the main reason scalloped corn turns out runny.

Ritz crackers: Some of the crushed Ritz crackers go into the corn. The rest go on top with melted butter.

Eggs: Large eggs hold everything together, so it bakes up soft and custard-like and scoops nicely.

Seasonings: Sugar, salt and pepper, garlic powder and onion powder go in the corn. A sprinkle of paprika on top adds a little color.

How to Make It

Step one: Preheat the oven. In a large bowl, whisk the eggs with the sugar and seasonings until smooth. Stir in both kinds of corn, some of the crushed crackers and some of the melted butter.

Step two: Next, pour the corn mixture into a buttered 2-quart casserole dish and spread it out evenly.

Step three: Then toss the rest of the crackers with the rest of the butter and the paprika. Sprinkle the buttery cracker crumbs over the corn.

Step four: Bake uncovered until the top is golden brown, the edges bubble and the center no longer jiggles (160°F on an instant-read thermometer).

Every amount and the full printable steps are waiting for you in the recipe card below.

Scalloped Corn Without Jiffy Mix

If you’ve been looking for a Scalloped Corn without Jiffy mix, you’ll like how this recipe comes together. It’s a lighter dish that tastes more like a true vegetable side.

Think of it as a corn casserole without Jiffy. If your family loves the cornbread-style version, my Jiffy Corn Casserole is the one to make.

Ritz Crackers or Saltines?

Many of the classic versions of scalloped corn call for saltine crackers on top. While you can definitely use saltines if you’d like, I strongly prefer Ritz crackers.

Since they’re butter crackers, they add a wonderful buttery flavor and look beautiful when baked. That’s why I always make scalloped corn with Ritz crackers.

My Best Tips

• Let it rest. Give it about 10 minutes on the counter after baking so the center sets and it scoops cleanly.
• Leave some big pieces. For your crushed crackers, I like to leave some larger pieces for a pretty texture on top. If you want a more uniform top, crush them more finely.
• Don’t skip the sugar. It’s not enough to make it overly sweet, but it works well to bring out the corn flavor.

Easy Swaps

• Fresh or frozen corn: You can use fresh or frozen corn kernels in place of the canned whole kernel corn. Thaw frozen corn and pat it dry first.
• Saltines: Crushed saltine crackers work for the topping if that’s what you have on hand.
• Fresh onion: Use a little finely diced onion instead of onion powder if you want a deeper onion flavor.
• Cheese: I leave cheese out because this is a corn-forward dish, and I want the sweet corn to shine. If your family likes it cheesy, stir a handful of shredded cheddar cheese into the corn. Use sharp cheddar for the most flavor.

How to Store Leftovers

Refrigerator: Don’t leave leftovers at room temperature for more than 2 hours. Store them in an airtight container in the fridge and enjoy them within 3 to 4 days.

Freezer: Let the baked scalloped corn cool, then wrap the dish tightly or move it to a freezer-safe container. Freeze it for up to 3 months and thaw it overnight in the fridge.

Reheating: Warm single servings in the microwave or the whole dish in the oven until it’s hot all the way through.

Can You Make Scalloped Corn Ahead of Time?

Yes. Mix the corn layer, spread it in the baking dish, cover it and refrigerate it for up to a day. Then add the cracker topping and bake.

Keeping the topping separate until baking keeps the crackers crisp. The cold dish may need a few extra minutes in the oven, and that’s all it takes to turn it into a make-ahead side dish for Thanksgiving.

How Long Do You Bake Scalloped Corn?

The bake time for scalloped corn is 35 to 45 minutes at 350°F. For me, 45 minutes is the perfect amount of time for this recipe.

It allows the center to fully set and gets the crackers browned to my liking.

Can you bake it in a 9×13 pan? Yes, it works in a 9×13, but the corn layer will be a bit thinner, so start checking it closer to 35 minutes.

If you double the recipe, bake it in a 9×13 pan. Start checking it about 10 minutes later than usual, and bake until the center no longer jiggles.

What to Serve With Scalloped Corn

This scalloped corn casserole belongs right next to the turkey on Thanksgiving. Fill out the table with my Old Fashioned Thanksgiving Dressing, Sweet Potato Casserole with Canned Yams and French’s Green Bean Casserole.

It’s one of my top side dishes for ham, too, especially next to my Crock Pot Brown Sugar Pineapple Ham.

This is one of my favorite corn recipes for Thanksgiving. It’s a true classic that reminds me of the Thanksgiving tables of my childhood. I hope you treasure this yummy recipe!

More Thanksgiving Sides

• Old Fashioned Thanksgiving Dressing
• Sweet Potato Casserole with Canned Yams
• French’s Green Bean Casserole
• Jiffy Corn Casserole
• Crock Pot Green Bean Casserole