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.
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!
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.
Other Corn Recipes
- Slow Cooker Creamed Corn
- Cornmeal Mush
- 5 Ingredient Corn Casserole
- Cream Corn Pork Chops
- Oven Roasted Corn with Chili Butter
Use leftover saltines to make saltine toffee!
Scalloped Corn Casserole
- 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)
- 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.