If you’re searching for a comforting, nostalgic side dish that effortlessly combines sweetness, creaminess, and a hint of savory goodness, this Classic Scalloped Corn Casserole Recipe is exactly what you need. It’s a heartwarming dish that brings together tender corn, rich buttery pockets, and a delicate custard base, baked to golden perfection. Each spoonful delivers a delightful contrast of textures and flavors, making it a beloved addition to any family dinner or holiday feast. Trust me, once you try this recipe, it will quickly become a cherished staple on your table.
Ingredients You’ll Need
Getting your hands on these ingredients is a breeze, and they’re the foundation of that irresistible texture and balanced flavor you’ll find in the Classic Scalloped Corn Casserole Recipe. Every item plays its own part to ensure the dish comes out creamy, slightly sweet, and perfectly golden.
- Sugar (1 tbsp): Just enough to bring out the natural sweetness of the corn without overpowering the dish.
- Milk, whole (1 cup): Whole milk is the secret for a luxuriously creamy texture that holds the casserole together in a silky custard.
- Saltine cracker crumbs (2/3 cup): Crushing these finely helps thicken the casserole and adds a subtle savory undertone, balancing the sweetness.
- Whole kernel corn, 29 oz (drained or thawed): The star of the recipe, providing juicy bursts of sweet corn flavor in every bite.
- Minced onion (1 tbsp): Adds a mild sharpness and depth that keeps the dish from being one-dimensional.
- Ground black pepper (1/4 tsp): Freshly ground is best to introduce a gentle kick that enhances the other flavors.
- Salt (3/4 tsp): Essential for bringing all the components into harmony.
- Eggs, 2 large (room temperature): These bind everything together and contribute to the custard-like consistency.
- Salted butter (3 tbsp): I love Kerrygold for this—those little pats scattered in create rich pockets of flavor that melt perfectly during baking.
How to Make Classic Scalloped Corn Casserole Recipe
Step 1: Prepare Your Baking Dish and Ingredients
First things first, preheat your oven to 350°F and grease a 9×13 inch baking dish with cooking spray or butter. This step is key for even baking and easy cleanup. As the oven warms, gather and prep your ingredients to keep everything moving smoothly—having your eggs at room temperature especially helps create a tender custard later on.
Step 2: Whisk Together Eggs and Milk
In a large mixing bowl, whisk the room-temperature eggs until slightly pale and well combined. Then stir in the whole milk until the mixture is smooth and homogeneous. This blending not only sets the tone for a silky custard but also ensures that when you fold in the crackers and corn, the texture stays just right.
Step 3: Fold in Saltine Cracker Crumbs
Now gently fold in the finely crushed saltine cracker crumbs. Letting them soak for about a minute allows them to absorb moisture, which is the secret behind that luscious, creamy consistency that makes the Classic Scalloped Corn Casserole Recipe so memorable. It’s like a soft, flavorful base that holds all the other ingredients together.
Step 4: Add Corn, Onion, Seasonings, and Butter
Next up, mix in the drained whole kernel corn, minced onion, sugar, salt, and freshly ground black pepper. Tear the butter into small pats and scatter them throughout the mixture, stirring gently—don’t fully blend them in! These buttery morsels will melt during baking, creating irresistible pockets of richness throughout the casserole. Using high-quality salted butter like Kerrygold elevates the flavor beautifully.
Step 5: Bake Until Golden and Set
Pour your mixture into the prepared baking dish, spreading it evenly. Bake uncovered at 350°F for about 40 minutes, or until the top is lightly golden and set. You can check doneness by inserting a knife near the center—it should come out clean or with just a few moist crumbs clinging to it. The casserole will firm up a little as it cools, making it easier to slice and serve.
How to Serve Classic Scalloped Corn Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a burst of color and a hint of freshness that complements the creamy richness perfectly. If you like a little heat, a few red pepper flakes on top or a dash of smoked paprika can bring exciting warmth.
Side Dishes
This Classic Scalloped Corn Casserole Recipe pairs wonderfully with roasted meats like chicken or pork, and it balances out a holiday spread beautifully alongside mashed potatoes and green beans. Its creamy texture and touch of sweetness make it a versatile crowd-pleaser.
Creative Ways to Present
For a fun twist, try spooning this casserole into individual ramekins for an elegant presentation. You can also top it with a crunchy breadcrumb or parmesan crust in the last 10 minutes of baking to add a delightful crisp texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Scalloped Corn Casserole Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as tasty, if not better, the next day.
Freezing
To freeze, let the casserole cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating for the best texture and flavor preservation.
Reheating
Reheat leftovers gently in a preheated 325°F oven until warmed through. Cover the dish loosely with foil to prevent excessive browning while keeping the casserole moist. Microwave reheating works in a pinch, but the oven method keeps that classic baked texture intact.
FAQs
Can I use frozen corn instead of canned corn?
Absolutely! Just make sure your frozen corn is fully thawed and drained to avoid extra moisture that could make the casserole too watery.
What’s the best way to crush the saltine crackers?
I find that placing them in a sealed plastic bag and gently crushing with a rolling pin works great. You want fine crumbs, not large chunks, for an even texture.
Can I prepare this casserole in advance?
Yes! You can assemble it up to a day ahead, cover it tightly, and keep it in the fridge. When ready, bake as directed, adding a few extra minutes to the baking time since it will be cold from the fridge.
Is it possible to make the casserole dairy-free?
You can try substituting the whole milk with a creamy plant-based milk like oat or cashew milk, and replace butter with a vegan butter alternative. Just note that the texture and richness will be slightly different.
How can I make this recipe more crispy on top?
Sprinkle some extra crushed crackers or breadcrumbs mixed with a bit of melted butter on top before baking. This will give you a nice golden, crunchy crust to contrast with the creamy filling.
Final Thoughts
This Classic Scalloped Corn Casserole Recipe is a true gem that never fails to impress, whether it’s a cozy family dinner or a festive celebration. It’s straightforward, flavorful, and has that comforting feel that warms both the heart and the appetite. Give it a try—you just might discover your new favorite side dish that everyone will be asking for again and again!
Print
Classic Scalloped Corn Casserole Recipe
- Prep Time: 18 minutes
- Cook Time: 37 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Classic Scalloped Corn Casserole is a comforting and delicious baked dish featuring sweet whole kernel corn, tenderized with a creamy custard base made of milk and eggs, enriched with buttery pockets and a crispy topping of crushed saltine crackers. Its simple ingredients come together to create a moist, rich casserole perfect as a side dish for any meal.
Ingredients
Wet Ingredients
- 1 cup whole milk (preferably whole milk for creamier texture)
- 2 large eggs, room temperature
- 3 tbsp salted butter (such as Kerrygold), cut into small pats
Dry Ingredients
- 2/3 cup saltine cracker crumbs (crushed into fine pieces)
- 1 tbsp sugar
- 1 tbsp minced onion (finely minced)
- 3/4 tsp salt
- 1/4 tsp ground black pepper (freshly ground preferred)
Main Ingredient
- 29 oz whole kernel corn (drained if canned or thawed if frozen)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray or butter a 9×13 inch (or similar 2-quart) baking dish to prevent sticking and to ensure even baking.
- Make Custard Base: In a large mixing bowl, whisk the room-temperature eggs until pale and well combined. Add the milk and whisk until fully incorporated. Then gently fold in the crushed saltine cracker crumbs and let them soak for about one minute to absorb liquid and smooth out the texture.
- Combine Ingredients: Add the drained corn, minced onion, sugar, salt, and freshly ground black pepper into the custard mixture. Scatter the small pats of salted butter throughout the mixture without fully mixing it in, so it melts into pockets of richness while baking. Stir gently until combined, taking care not to overmix to avoid toughness.
- Bake the Casserole: Pour the combined mixture evenly into the prepared baking dish. Bake uncovered at 350°F for about 40 minutes or until the top is lightly golden and set. A knife inserted near the center should come out clean or with a few moist crumbs. Remove from oven and allow to cool slightly to let the casserole firm up before serving.
Notes
- Use whole milk for a richer, creamier texture, but you can substitute with 2% milk if preferred.
- Ensure eggs are at room temperature for better binding and custard formation.
- Do not overmix after adding crackers and butter to avoid a tough casserole.
- The casserole will continue to firm up as it cools—avoid slicing immediately after baking.
- Crushed saltine crackers provide both binder and a crispy topping element; ensure they are finely crushed for best texture.
- Butter should be salted for flavor; use high-quality butter like Kerrygold if possible for enhanced richness.
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