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This scalloped corn is stovetop magic! Whole kernel corn is transformed into a creamy skillet scalloped corn with a simple white sauce, an egg, and toasted cracker crumbs. All you need is a can of corn, crackers, and everyday pantry ingredients.
What You’ll Like About This Dish
Quick and easy. Made entirely on the stovetop with common pantry ingredients—ready in about 20 minutes.
Creamy and comforting. A velvety sauce coats tender corn with a buttery crumb topping for contrast.
Flexible and fuss-free. Easy to adapt with mix-ins like cheese, herbs, or vegetables.
Ingredient Notes
- Butter: Used to sauté the crumbs and build the roux for the sauce.
- Cracker crumbs: Lightly toasted in butter for a flavorful topping—use saltines, Ritz, or buttery rounds.
- Onion: Adds savory flavor; chop finely so it softens quickly.
- Flour: Helps thicken the sauce into a creamy base.
- Seasonings: Salt, dry mustard, and pepper add subtle flavor to the sauce.
- Milk: Forms the creamy backbone of the sauce—use whole milk for best results.
- Egg: Enriches and helps set the sauce slightly as it cooks.
- Canned corn: Drain well before adding—use whole kernel, not creamed.
Steps to Make Quick Stovetop Scalloped Corn
- Melt 1 tablespoon of butter in a skillet and toast the cracker crumbs until golden. Set aside.
- Melt the remaining 2 tablespoons of butter in the skillet and cook the onion until tender.
- Stir in the flour, salt, dry mustard, and pepper; cook briefly to form a roux.
- Whisk the milk and beaten egg together, then gradually stir into the skillet.
- Cook, stirring constantly, until the sauce thickens and begins to bubble.
- Add the drained corn and cook until heated through.
- Spoon into a serving dish and top with the toasted cracker crumbs.
Tips for Success
- Use a nonstick or heavy-bottomed skillet to prevent sticking or scorching.
- Toast the crumbs first so they stay crisp when added later.
- Stir constantly when adding the milk and egg mixture to prevent curdling.
- If the sauce thickens too much, add a splash of milk to loosen it.
- Serve immediately for the best texture and flavor.
Recipe Variations
- Cheese version. Stir ½ cup shredded cheddar or pepper jack into the sauce before adding corn.
- Herbed corn. Add chopped fresh thyme, parsley, or green onions for a fresh finish.
- Bacon topping. Sprinkle crisp crumbled bacon over the cracker crumbs for smoky crunch.
- Tex-Mex style. Add sautéed bell pepper and diced tomato along with a pinch of cumin or chili powder.
- Cream-style corn. Replace part of the whole kernel corn with cream-style for a richer texture.
Serving Suggestions
- Serve as a Thanksgiving or holiday side dish.
- Pair with baked chicken, pork chops, or meatloaf.
- Add to a weeknight vegetable plate alongside greens and biscuits.
- Spoon into ramekins for individual servings at a dinner party.
- Include with a Southern-style menu featuring ham or barbecue.
How to Store and Reheat
Refrigerate: Let cool and transfer to an airtight container. Refrigerate for up to 3 days.
Freeze: Not recommended—sauce may separate and become grainy after freezing.
Reheat: Warm gently in a skillet or microwave. Add a splash of milk if the sauce is too thick or dry.
Quick Stovetop Scalloped Corn
Ingredients
- 3 tbsp butter, divided
- ½ cup crushed crackers, such as saltines or Ritz
- ¼ cup finely chopped onion
- 2 tbsp flour
- ¼ tsp fine salt, or to taste
- ¼ tsp dry mustard
- ⅛ tsp freshly ground black pepper, or to taste
- ¾ cup milk
- 1 egg
- 1 (12- to 15-ounce) can whole kernel corn, drained
Recommended Equipment
- skillet
Instructions
- Melt 1 tablespoon of butter in a skillet. Add the cracker crumbs and cook over medium heat, stirring, until lightly browned. Remove to a plate and set aside.1 tbsp butter | 1/2 cup crushed crackers
- Melt 2 tablespoons of butter in the same skillet. Add the finely chopped onion and cook, stirring, until tender. Stir in the flour, salt, dry mustard, and pepper. Cook, stirring constantly, until the mixture is hot and bubbly.2 tbsp butter | 1/4 cup finely chopped onion | 2 tbsp flour | 1/4 tsp fine salt | 1/4 tsp dry mustard | 1/8 tsp freshly ground black pepper
- Reduce the heat to medium-low. Whisk together the milk and egg. Gradually add the milk mixture to the skillet, stirring constantly. Cook, stirring, until the mixture is thickened and just begins to bubble. Add the drained corn and cook until heated through. Spoon the corn mixture into a serving dish and sprinkle with the browned cracker crumbs.3/4 cup milk | 1 egg | 1 (12- to 15-ounce) can whole kernel corn
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
