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.
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 for holidays such as Easter, Christmas, Thanksgiving, or just any week night.
About this Scalloped Corn Recipe:
Flavor: The flavor is very corn centered. You’ll have a slight hint of egg and butter. And the slight amount of sugar enhances the flavor of corn.
Texture: This casserole does not have the bread texture that other cornbread casseroles have. Instead, the filling between the corn is slightly custard like thanks to the milk and eggs. It’s more like a cream style corn. The top is lightly crisp.
Why is it called scalloped corn?
This dish most likely became popular in New England. Many dishes have the term “scalloped”, such as scalloped potatoes, and it generally refers to a dish baked in cream.
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 casserole 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. Mmmmm.
How do you make scalloped corn?
This recipe is quite straightforward.
Add milk and cracker crumbs.
Add drained corn (yes…be sure to drain the corn!).
Add the remaining ingredients and mix well.
Pour the corn mixture in a greased casserole 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.
Can I use 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. 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 160º Fahrenheit since it contains eggs.
Preheat the oven to 350ºF. Spray an 8×8 baking dish 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. Stir well.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until the center of the casserole is set.
Store leftovers in an airtight container in the fridge for up to 3 days.
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.**