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

Scale

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)

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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.