Scalloped Corn Recipe

Scalloped corn is one of my favorite recipes because it’s incredibly tasty but sooooo simple. Not only that, but corn is also one of the few vegetables that everyone in my house will eat without complaint.

Combine the corn with eggs and cheese and you have a real crowd-pleaser. Trust me when I say everyone will be begging you to make this recipe again and again.

This cheesy scalloped corn recipe is common in the south and often made with saltine crackers, but I’ve opted to use gluten-free corn flakes instead. The cornflakes add even more amazing corn flavor, a nice crunch, and help this creamy and flavorful corn casserole stick together. #somuchyum

Related Recipe : Brunswick Stew and Scalloped Potatoes.

Classic corn dishes are always a big hit at potlucks and family gatherings. You’ll find this on our table at Thanksgiving, Christmas, and Easter, but it will also make an appearance on Sundays or throughout the week. It’s easy to make but looks and tastes like you spent a lot of time on it.  

Why You’ll Love It

• A Southern classic – Recipes become classics because they are good, and this is one you will want to add to your recipe box and make over and over. 
• Easy to make – Mix all the ingredients in a single bowl, dump, and bake!
• Kid-friendly – Kids turn up their noses at a lot of vegetables, but I’ve not met many that don’t like corn.
• Budget-friendly – Corn is a relatively inexpensive ingredient. And you can use corn from your own garden to save even more.
• Pantry-friendly – Making this requires just a few everyday pantry staples.

Tools Needed

• Handy mixing bowls.
• Baking dish.
• Best ever sea salt flakes.

Ready to learn how to make this creamy casserole? Gather up the ingredients and I will show you…

How To Make Scalloped Corn Casserole

Get the complete ingredients list and instructions from the recipe card below.

1. Preheat oven to 325F / 160C / Gas 3 and lightly oil a 1 1/2-quart baking dish.
2. In a large bowl, combine milk, eggs, melted butter, maple syrup, onion powder, salt, and grated nutmeg.
3. Stir in the cheese, corn, and cornflakes.
4. Pour everything into a baking dish and bake for about 50 minutes.
5. Serve this up with your favorite southern main dish, or as a side on your holiday dinner table.

Corn Casserole Tips

• Be sure to drain the corn before adding it to the recipe. 
• Use a skewer or toothpick to check for doneness. It should come out clean. 
• This recipe uses gluten-free corn flakes, but if gluten is not a concern for your family, you can make it using saltines, club crackers, or Ritz crackers instead.

Recipe Variations

This recipe is delicious as is, but if you are like us and make it almost every week, you may want to change it up once and a while.

• Add creamed corn – Replace half of the corn with creamed corn for an even creamier casserole.
• Spice it up – Use pepper jack cheese in place of the shredded cheddar and add a bit of crushed red pepper. 
• Add some protein – Toss in some crumbled bacon or chopped ham.
• Add some veggies – Sauté diced onion or bell peppers and mix in with the other ingredients. 
• Top it with herbs – Add a sprinkle of your favorite chopped herbs to the top of the casserole just before serving. 

Meal Prep and Prep Ahead

This Cheesy Corn Casserole recipe is perfect for prepping ahead.

Prep Ahead – 

Option 1: Mix all of your ingredients and add them to a baking dish. Cover and store in the fridge for up to 8 hours before baking. You may need to bake a little longer than directed because the casserole will start out cold. 

Option 2: Bake the entire casserole up to 48 hours before serving. Allow it to cool and then cover with foil before storing it in the fridge. Simply reheat in the microwave or the oven before serving.

Store – Store leftover corn casserole in a tightly sealed container inside the refrigerator and use up within two days. 

Freeze – Follow the handy tips below for how to freeze this:

• Allow it to cool.
• Wrap the casserole tightly with aluminum foil.
• Freeze for up to one month.
• To reheat, thaw overnight in the fridge and bake 30-40 minutes until heated through.

FAQS

Can I Make Scalloped Corn In A Slow Cooker?

Yes! This corn casserole is easy to make in a slow cooker. Spray the slow cooker insert bowl with cooking spray, add all of your ingredients, cover, and set on high for 2-3 hours.

Slow cookers sometimes cook differently, so you will want to check on it occasionally. If it starts to get too brown around the edges, turn the temperature to low. Be sure the corn soufflé reaches a temperature of 160F / 71C before serving. 

Can I Make It In An Instant Pot?

Using the slow cooker setting, you can easily make this in the Instant Pot. Simply follow the slow cooker directions above and use a glass lid instead of the pressure lid. 

Can I Use Canned Or Fresh Corn In This Recipe?

This cheesy scalloped corn recipe calls for frozen corn, but you can also use fresh or canned corn. If you use canned corn, be sure to drain it well before adding to the other ingredients. A 15-ounce can of corn usually yields 1 1/2 cups of corn. So, you will need two 15-ounce cans and one 8-ounce can for this recipe. 

More Southern Recipes You May Like

• Southern Butterbeans.
• Brunswick Stew.
• Corn Pudding Casserole.
• Smothered Chicken.
• Smothered Pork Chops.
• Southern Squash Casserole.
• Air Fryer Fried Chicken.
• Southern Fried Pork Chops and Gravy.
• Instant Pot Red Beans And Rice.
• Instant Pot Collard Greens.

Weight Watchers Points

There are 5 Blue Plan SmartPoints in one serving of this.

Thank you for reading my cheesy Corn casserole recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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