Scalloped Corn Recipe

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This Scalloped Corn recipe is a delicious southern recipe that is a true family favorite. Perfect for holiday gatherings, Sunday suppers, and bringing to potlucks.

Suitable for vegetarian and gluten free diets. Post includes Weight Watchers Points.

the cooked scalloped corn casserole inside a baking dish with a spoon removing a portion

This Scalloped Corn recipe stands as a classic favorite that has been passed down through generations, bringing a sense of nostalgia and warmth with every bite. Sweet kernels of corn are combined with eggs and cheese and you have a real crowd-pleaser.

And fans of Scalloped Potatoes will be delighted by this variation of their favorite potato dish. In fact, I’m betting they will be begging you to make this scalloped corn casserole recipe again and again.

Scalloped corn is one of my favorite recipes because it’s incredibly tasty yet it’s oh, so simple. Not only that, but corn is also one of the few vegetables that everyone in my house will eat without complaint. They also love Corn Pudding, so I never pass up opportunities to make corn casseroles.

You might also like Grilled Corn On The Cob and this easy Boiled Corn On The Cob.

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This cheesy scalloped corn recipe is common in the South and often made with saltine crackers, and you can also make scalloped corn with Ritz crackers. 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. I love serving it with some flavourful shredded Boiled Chicken Tenders.

Corn casserole recipes 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. This recipe for scalloped corn is easy to make but looks and tastes like you spent a lot of time on it.  

the finished scalloped corn recipe inside a white baking dish

Why Make This Recipe

  • 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 only a few everyday pantry staples.

Making casseroles is a great way to save time and money. Check out these casseroles for more flavorful ideas your family will love. 

a serving of scalloped corn in a blue bowl with a gold spoon

Ingredient Notes

  • Milk – You can use whole milk for a richer flavor, but if you’re looking for a lower-fat option, you can substitute with 2% or even skim milk.
  • Eggs – Eggs act as a binding agent in this recipe.
  • Butter – Use melted and cooled unsalted butter.
  • Maple Syrup – Maple syrup adds a touch of sweetness. If you prefer, you can substitute it with honey, agave nectar, or even brown sugar for a similar sweetness.
  • Onion Powder – Onion powder provides a mild onion flavor. You can substitute it with finely minced fresh onions if you prefer a stronger onion taste.
  • Salt – Salt enhances the flavors in this dish. You can adjust the amount to your preference or use a salt substitute if needed.
  • Nutmeg – Freshly grated nutmeg adds a warm, earthy flavor to creamy dishes. You can use ground nutmeg instead of grated if that’s what you have on hand.
  • Cheese – Shredded cheddar cheese provides the dish with its rich and savory flavor. If you’d like to experiment, you can use other types of cheese like Gruyère, Monterey Jack, or Swiss for a different flavor profile.
  • Sweet Corn – Using frozen corn is convenient, but if you have fresh corn on the cob, you can cut it off the cob and use that for a fresher taste. Canned corn is also an option, but be sure to drain it well before using.
  • Cornflakes – Crushed cornflakes provide a crispy topping. If you don’t have cornflakes, you can use crushed crackers (like Ritz or saltine) or breadcrumbs as a substitution for a similar crunch.

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How To Make Scalloped Corn Casserole

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

  1. Preheat oven to 325 degrees F / 160 degrees C / Gas 3 and lightly oil a 1 ½-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 shredded cheddar cheese, corn, and cornflakes.
  4. Pour the corn mixture 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.
image collage showing the steps for making scalloped corn

Pro Tips

  • If using frozen corn, make sure to thaw it properly before adding it to the recipe. You can do this by placing it in the refrigerator overnight or using the defrost function on your microwave.
  • Be sure to drain the corn before adding it to the recipe. 
  • Ensure your oven is fully preheated before placing the casserole dish inside. This helps the dish cook evenly and ensures a consistent result.
  • Grease your casserole dish lightly with butter or cooking spray to prevent sticking and make cleanup easier.
  • When combining the milk, eggs, melted butter, maple syrup, onion powder, salt, and nutmeg, make sure to mix everything together thoroughly. You want a well-blended, uniform mixture.
  • Try adding some crushed cornflakes on top. Make sure to distribute them evenly for a uniform crispy texture.
  • Allow the Scalloped Corn to rest for a few minutes after removing it from the oven. This helps the dish firm up a bit and makes it easier to serve.
  • Scalloped Corn is best enjoyed when it’s still hot from the oven. It makes for a comforting side dish at any meal.
  • Use a skewer or toothpick to check for doneness. It should come out clean. 

Recipe Variations

  • Add creamed corn. Replace half of the corn with cream style 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. 
  • Swap the cornflakes. This recipe uses gluten-free corn flakes, but if gluten is not a concern for your family, you can make it using crushed saltine crackers, club crackers, or Ritz crackers instead.
the finished scalloped corn served on a blue ceramic bowl with a cloth napkin

Prep and Storage

  • Prep Ahead – This Cheesy Corn Casserole recipe is perfect for prepping 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 it 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 within 5 days. 
  • Freeze – Wrap the casserole tightly with aluminum foil. Freeze for up to one month. Thaw overnight in the fridge and bake 30-40 minutes until heated through.
top down view of the completed scalloped corn casserole

FAQs

What is scalloped corn?

Scalloped Corn is a classic American casserole dish made with sweet corn, typically mixed with a creamy sauce, and seasonings, and baked to perfection. It’s a comforting side dish that’s often served at holiday gatherings and family dinners.

Is scalloped corn the same as corn pudding?

While Scalloped Corn and Corn Pudding share some similarities, they are not the same. Corn Pudding is usually creamier and custard-like in texture, often containing eggs and a higher proportion of milk or cream.

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 160 degrees F / 71 degrees C 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 ½ cups of corn. So, you will need two 15-ounce cans and one 8-ounce can for this recipe. 

a blue bowl filled with scalloped corn casserole

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Weight Watchers Points

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

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the cooked scalloped corn casserole inside a baking dish with a spoon removing a portion
Print Recipe
5 from 5 votes

Scalloped Corn Casserole

This popular Southern corn casserole is sure to become a family favorite!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, southern
Diet: Gluten Free, Vegetarian
Servings: 12
Calories: 181kcal
Author: Bintu Hardy

Ingredients

  • 1 cup (250ml) milk
  • 3 eggs
  • 3 tablespoons melted unsalted butter cooled
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • ¼ teaspoon salt or to taste
  • teaspoon grated nutmeg
  • 1 cup (125g) grated sharp cheddar cheese
  • 4 cups (600g) fresh corn kernels, thawed frozen sweet corn, or used canned corn
  • ½ cup (75g) crushed cornflakes

Instructions

  • Preheat oven to 325 degrees F / 160 degrees C / gas 3 and lightly oil a 1 ½-quart baking dish.
  • In a large bowl, combine milk, eggs, melted butter, maple syrup, onion powder, salt, and grated nutmeg.
  • Stir in the cheese, corn, and cornflakes.
  • Pour everything into a baking dish and bake for about 50 minutes.
  • Serve this up with your favorite southern main dish, or as a side on your holiday dinner table.
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Notes

  • If using frozen corn, make sure to thaw it properly before adding it to the recipe. You can do this by placing it in the refrigerator overnight or using the defrost function on your microwave.
  • Be sure to drain the corn before adding it to the recipe.
  • Ensure your oven is fully preheated before placing the casserole dish inside. This helps the dish cook evenly and ensures a consistent result.
  • Grease your casserole dish lightly with butter or cooking spray to prevent sticking and make cleanup easier.
  • When combining the milk, eggs, melted butter, maple syrup, onion powder, salt, and nutmeg, make sure to mix everything together thoroughly. You want a well-blended, uniform mixture.
  • When adding the crushed cornflakes on top, make sure to distribute them evenly for a uniform crispy texture.
  • Allow the Scalloped Corn to rest for a few minutes after removing it from the oven. This helps the dish firm up a bit and makes it easier to serve.
  • Scalloped Corn is best enjoyed when it’s still hot from the oven. It makes for a comforting side dish at any meal.
  • Use a skewer or toothpick to check for doneness. It should come out clean.
  • Storage – keep leftovers in an airtight container inside the fridge for up to 5 days.
  • There are 5 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 181kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 183mg | Fiber: 2g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg

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5 from 5 votes

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Recipe Rating




6 Comments

  1. 5 stars
    Wow what a great side dish! I bet this works well with so many dishes. It sounds easy, looks great and I can’t wait to try it. Cheers

  2. I’ve never made scalloped corn until now – and I absolutely love it! I might even like it better than scalloped potatoes 🙂