Scalloped Corn Casserole

This scalloped corn casserole is a true comfort food classic. A creamy base of corn and white sauce is held together with egg, seasoned just right, and topped with a crisp, buttery cracker crumb topping that adds the perfect crunch.

It’s versatile, too—use fresh, frozen, or canned corn depending on what you have on hand. This old-fashioned casserole is always a hit on the holiday table, and it’s just as welcome at Sunday supper.

Ingredient Notes

• Butter: Used in both the white sauce and for tossing the cracker topping—don’t skimp!
• Onions: Sautéed until soft to add savory depth to the creamy base.
• Flour: Creates the roux for the sauce—be sure to cook it out so there’s no raw flour taste.
• Milk or Cream: Whole milk, half-and-half, or a mix—richer dairy makes a creamier filling.
• Egg: Helps bind the filling and adds extra richness.
• Corn: Use fresh off the cob, thawed frozen, or well-drained canned corn.
• Crackers: Crushed saltines add a classic buttery crunch—use regular or whole wheat.

Steps to Make Scalloped Corn Casserole

1. Preheat the oven and butter your baking dish so it’s ready when the filling is done.
2. Sauté the onions in butter until translucent, then stir in the flour and cook briefly to create the roux. Slowly whisk in the milk, seasoning with salt, pepper, and a pinch of cayenne. Once thickened, whisk in the beaten egg.
3. Fold in the corn and pour the mixture into the prepared dish. Combine the remaining melted butter with crushed saltines and sprinkle over the top.
4. Bake until golden and bubbling—about 30 to 40 minutes. Let it rest briefly before serving.

Recipe Variations

• Add cheese. Stir in 1/2 cup of shredded cheddar or Monterey Jack with the corn for a cheesy version.
• Make it spicy. Add a diced jalapeño or a pinch of red pepper flakes to the filling.
• Try a different topping. Use crushed buttery crackers like Ritz, or even panko for a different texture.

Serving Suggestions

• Serve as a side for turkey, ham, meatloaf, or roast chicken.
• Pair with other comforting casseroles like green bean or sweet potato.
• Add it to your holiday table or take it to a family potluck.

Scalloped Corn Casserole

Diana

Your family will ask for this scalloped corn casserole again and again! It’s made with a seasoned sauce, egg, and buttery cracker topping.

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Servings 6 servings

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Course Casserole, Corn, Side Dish

Cuisine American, Comfort Food

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Ingredients

  

1x2x3x

• 7 tablespoons butter, divided use
• 1 cup diced onions
• 1/4 cup all-purpose flour
• 2 cups milk, or part light cream or half-and-half
• Kosher salt and freshly ground black pepper, to taste
• pinch cayenne pepper
• 1 large egg, beaten
• 3 to 4 cups kernel corn, fresh, frozen and thawed, or canned and drained
• 1 cup crushed saltine crackers, regular or whole wheat

Instructions

• Prepare the oven and baking dish. Preheat the oven to 375°F. Butter a 1 1/2 to 2-quart baking dish.
• Prepare the scalloped corn filling. In a medium saucepan over medium heat, melt 5 tablespoons of the butter. Add the diced onions and cook until the onions are translucent, stirring constantly. Add the flour, lower the heat to medium-low, and continue cooking for 4 minutes, stirring constantly. Stir in the milk and add salt and freshly ground black pepper to taste. Whisk in the egg and continue cooking until thickened. Add the corn and stir to blend.
• Transfer the filling to the baking dish and add the topping. Pour the corn mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter and toss with the cracker crumbs. Sprinkle over the top of the casserole.
• Bake. Bake for 30 to 40 minutes, or until the topping is browned and the filling is hot and bubbling.
  

Keyword corn casserole, scalloped corn

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