Scalloped Corn Casserole

Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.

scalloped corn in a casserole dish

Baked Scalloped Corn Casserole

I was looking through my recipe box as we were cleaning out our kitchen last week and stumbled across my mom’s scalloped corn recipe. This is the corn casserole I grew up on. I love old, handwritten recipes. This one I had just scribbled on scrap paper. It didn’t even have a name, but I knew as soon as I looked at it what it was. This easy scalloped corn is quick and makes a great side dish!

Corn Casserole with Crackers

Our Jiffy mix corn casserole is one of our most popular recipes. This recipe doesn’t call for Jiffy mix, however. Instead, it uses saltine crackers to help give the corn texture. I remember my mom using saltine crackers because that’s generally the crackers we had on hand, but if you’d like a little more of a buttery flavor, use Ritz crackers or butter crackers. Mmmm!

baked scalloped corn in a dish with a spoon

How do you make scalloped corn?

This recipe is quite straightforward.

  • Whisk eggs.
  • Add milk and cracker crumbs.
  • Add drained corn (yes…be sure to drain the corn!).
  • Add the remaining ingredients and mix well.
  • Pour it in a greased baking dish and bake at 350 degrees Fahrenheit for 40 minutes. The casserole will “puff up” a little bit and the center will be set.

A note about the salt…Everyone likes just a little bit of a different amount of salt in their recipes. We found ourselves adding a touch of salt to the casserole as we ate it, but I decided to leave the amount in the recipe alone in case someone didn’t like as much salt. If you find yourself shaking salt on over your helping of scalloped corn, make a note on the recipe to add a touch more to the casserole mix next time.

Scalloped Corn with Frozen Corn

If you have frozen corn from your summer garden or just from the grocery store, you can use it in this recipe! Just be sure to thaw the corn and drain off any liquid before adding it to the casserole.

Slow Cooker Scalloped Corn

Can you make scalloped corn in the crockpot? Yes, you can! We spray the inside of the slow cooker with cooking spray so the casserole doesn’t stick as much. Then add the mixed ingredients and set the slow cooker to high and cook for 2-3 hours. Be sure to watch if closely. I have 3 slow cookers and each one heats just a little differently. Check your casserole often and make sure the sides aren’t getting too brown. If they are, you can turn the slow cooker to low for the remaining time. The casserole should be cooked to an internal temperature of 160 degrees Fahrenheit since it contains eggs.

scalloped corn with saltine crackers in a bowl

Other Corn Recipes

Use leftover saltines to make saltine toffee!

easy scalloped corn recipe
easy scalloped corn recipe

Scalloped Corn Casserole

4.66 from 29 votes
Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
 

  • 2 large eggs
  • 1 cup 2% milk
  • 2/3 cup crushed saltine cracker crumbs (or butter crackers)
  • 2 cans whole kernel corn, drained (14.5 ounces each)
  • 3 tablespoons butter (melted)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon minced onion (freshly grated)

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray.
  • In a large bowl, whisk the eggs until they are broken up.
  • Add the milk and crushed crackers. Mix well.
  • Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Mix well.
  • Pour the mixture into the prepared pan.
  • Bake for 40 minutes or until the center of the casserole is set.
  • Serve warm.

Video

Notes

The calories shown are based on the recipe being cut into 8 pieces, with 1 serving being ⅛ of the scalloped corn. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 203kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 347mg | Potassium: 299mg | Fiber: 2g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 5.9mg | Calcium: 47mg | Iron: 1mg
Author Julie Clark
Course Side Dish
Cuisine American
Calories 203
Keyword casserole, christmas, corn recipe, easy thanksgiving dessert, vegetables

A close up scalloped corn title image

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Lori Kline
3 years ago

Can you double this recipe for a crockpot?

Vickie B~
3 years ago

5 stars
Lost my mom’s recipe for scalloped corn with saltine crackers but thankfully found yours! Thank you so much for sharing your mom’s recipe. ‘Will be serving this tomorrow for Thanksgiving dinner. Can’t wait as I haven’t had this in years! Great mom’s must cook alike as this is the same recipe my mom used!!!!

Justina
3 years ago

5 stars
Instead of using sugar I use syrup. Like u would put on pancakes. I think it tastes so much better. I also do not use any butter. The syrup itself covers that as well.

Kim
3 years ago

Can you substitute one of the whole kernel corn for creamed kernel corn? and then I see that you said you can double the recipe but can you double it for the regular one instead of a Crock-Pot?….. and you ever use anything other than Saltines? Like a different type of cracker or even Corn Flakes?….

Judy Tidd
2 years ago

I use creamed corn and regular corn, and chicken in a biscuit crackers !

MICHELLE ANDERSON
2 years ago

5 stars
I added some mild green chilies just to jazz it a little. It is fantastic! I think the sugar is the magic ingredient. My mamas old recipe uses cream style corn, but I am not a fan, so thanks for sharing this. It is a perfect base recipe for this dish!

Lelly
2 years ago

If I double the recipe how much longer should I cook it ?

Julie Wilson
1 year ago

I need to change the amount of ingredients to make for 25 (our family is large) I saw in the answers below that you can do it in the crockpot, but how long would I cook it for that size?

Tidbits
1 year ago

I love that this meal can be made without butter, cheese or milk! Nothing is more economic/healthy then whole wheat saltines, eggs, and corn mixed together and baked low and slow. (Well and the spices, onion, sugar etc if i have them on hand) I highly reccomend using syrup over sugar. It gives a much more satisfying deep flavor when this meal is already on the blander side. I love having a big casserole using pretty much 3 ingredients that tastes SO good to me and being cheap enough I add it to my beans/rice rotation of cheap/semihealthy dishes when… Read more »

HoosierREO
1 year ago

5 stars
This recipe is very close to what my Midwestern grandmother made and was much loved at meals along with all of her other cooking! I made it for my international guests here in Frankfurt, Germany where I now live for a small Thanksgiving celebration and it was an absolute hit! My guests all wanted the recipe afterwards! Despite other Americans telling me in the days leading up to my dinner that it was very old-fashioned and that it might not go over with guests from India, Spain and the UK, it was very popular indeed!

Julie E.
1 year ago

5 stars
I have been looking for a scalloped corn recipe that was like my mom’s. I helped her make it once, but she had never written it down – it was just handed down from her mom to her by “sight”. This comes as close as I can find to what she fixed. Just grateful. Will be making this soon, and may have to experiment to get it right. But this is a great start. Thank you!

Rebecca
1 year ago

5 stars
Do you know if I could make this the night before and bake it in the morning?

Nancy
10 months ago

Can I use frozen corn instead of canned corn?

Deborah Withstandley
10 months ago

love this so much. Was looking for this.