Scalloped Corn
A creamy baked side of sweetcorn, eggs, milk, butter and cracker crumbs, set into a soft, golden casserole.
Before You Start
Crush the crackers coarsely for a better texture.
Thaw frozen corn and drain it first.
The centre should be just set, not wobbly.
How to Make Scalloped Corn
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 180°C / 355°F and grease a 1.5 litre baking dish.
-
Mix the sweetcorn, half the cracker crumbs, milk, eggs, half the butter, salt, pepper and sugar. Let it stand for 5 minutes.
-
Pour into the dish. Mix the remaining crumbs with the remaining butter and scatter over the top.
-
Bake for 45 minutes until set and golden. Rest for 10 minutes before serving.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Why It Works
The smell of butter and corn browning together in the oven is the best part. Scalloped corn is an old American side dish, found on the table at Thanksgiving and Sunday dinners, and it works like a savoury bread pudding: crackers soak up the milk and egg, swell and set, holding sweet corn kernels in a soft custard.
Crushed saltine crackers are the traditional thickener. They give the casserole a slightly salty, toasty flavour that plain breadcrumbs lack. Mix half the crumbs into the corn and custard, and use the other half, tossed with melted butter, as a crisp topping. Frozen sweetcorn works as well as fresh, and tinned corn needs only to be drained.
Let the mixture sit for 5 minutes before baking, to give the crackers time to soften. Bake until the centre is just set and the top is golden brown, then rest for 10 minutes. It should hold its shape when spooned out, but stay moist. Season with black pepper and, if you like, a pinch of nutmeg.
Leftovers, Reheating and Keeping
Keeps in the fridge for 3 days. Reheat in the oven.
What to Serve Alongside
- Roast turkey
- Baked ham
- Fried chicken
- Green beans
Nutrition per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More American cooking and dinner ideas from Weekly Delight.
Corn Pudding
A soft, sweet, custardy casserole of corn, eggs and cream, baked until set and golden. A Southern holiday side dish.
Cornbread Stuffing
Crumbled cornbread baked with onion, celery, sage and stock into a moist stuffing. Eight servings in 1 hour.
Roasted Corn
Corn cobs roasted in the husk for 25 minutes, then brushed with butter, salt and lime. Four servings in 30 minutes.
Air Fryer Corn on the Cob
Fresh corn cobs brushed with butter and cooked in the air fryer until tender with browned edges. Four servings in 17…
BBQ Corn
Corn on the cob grilled for 15 minutes until charred in spots, then rolled in butter, lime and chilli. Four servings…
Corn on the Cob
Eight minutes in unsalted water with a spoonful of sugar, and butter that goes on while the cob is still steaming…