The old fashioned scalloped corn recipe I grew up on. (2024)

Julie Clark

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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.

The old fashioned scalloped corn recipe I grew up on. (2)

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.

The old fashioned scalloped corn recipe I grew up on. (3)

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 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.

The old fashioned scalloped corn recipe I grew up on. (4)

Use leftover saltines to make saltine toffee. 😋

Recipe Variations

  • Add a cup of shredded cheddar cheese to make cheesy corn casserole.
  • Top the casserole with French fried onions before baking.
  • Try using seasoned croutons instead of crackers.
  • Add leftover ham to the casserole before baking.

Scalloped Corn Casserole

4.62 from 253 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 minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Print RecipeSave Recipe

Ingredients

US CustomaryMetric

  • 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 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.

  • Serve warm.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

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

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

Favorite Corn Recipes

Corn is one of those staple ingredients my family says “yes!” to every time. Here are some new ideas to try:

The old fashioned scalloped corn recipe I grew up on. (2024)

FAQs

Why is my scalloped corn watery? ›

If your scalloped corn is watery, it might be due to excess moisture from the corn. Make sure to drain canned corn well or thaw and drain frozen corn before using it.

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base. This is a Southern favorite that makes an excellent side dish, particularly during the holidays.

How do you thicken scalloped corn? ›

A little slurry goes a long way

Common types of starches that may be used include corn starch, potato starch, or flour. You can substitute stock or wine for the water as well, according to The Spruce Eats, which suggests a one to one ratio of starch to liquid.

How do I thicken my corn casserole? ›

Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

How to tell when corn casserole is done? ›

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

What is the difference between Yankee cornbread and Southern cornbread? ›

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Why do Southerners eat cornbread? ›

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

How do you fix watery scalloped potatoes? ›

A sauce that's too thin can result in a watery dish lacking the rich, luxurious texture that scalloped potatoes are famous for. Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes.

Why are my scalloped potatoes soupy? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

What if my corn casserole is too runny? ›

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

How do you fix watery creamed corn? ›

You do this by combining equal parts cornstarch and cold water or even cream. They recommend half of a tablespoon of cornstarch for each cup of creamed corn. However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour.

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