This quick and easy scalloped corn is comfort food at its best, with a creamy base seasoned with paprika and a pinch of nutmeg, and a savory, buttery cracker-crumb topping.
This savory side dish is elegant enough for company yet easy enough for a weeknight meal.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Corn: You need 1 can of creamed corn and 2 cans of sweet kernel corn. You can substitute 2 (10-ounce) bags of frozen corn for the canned corn.
- Ritz crackers: I use Ritz everything crackers, but you can substitute any buttery crackers.
- Butter: Unsalted or salted butter. If using salted butter, cut the added salt to ¼ teaspoon.
- Heavy cream: You can substitute whipping cream.
- Smoked paprika: Not to be confused with sweet paprika. The red peppers are smoked over an oak fire before grinding. This spice adds flavor dimension.
- Ground cayenne: This small amount does not add heat; it adds flavor.
How To Make Scalloped Corn
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Stir the corn, ½ cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl.
- Spoon the mixture into a greased casserole dish.
- Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn.
- Bake until golden brown and set.
Make Ahead Instructions
Make this side dish up to 2 days in advance. Stir the corn, ½ cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl. Spoon the mixture into a greased casserole dish. Cover the casserole tightly with plastic wrap and place it in the fridge.
Remove the casserole from the refrigerator 40 minutes before baking to bring it to room temperature. Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn. Bake at 350 degrees for about 40 minutes or until set.
More Corn Recipes
Scalloped Corn
Ingredients
- 1 (15-ounce) can cream style corn
- 2 (15-ounce) can cans whole kernel corn, drained
- 1½ sleeves Ritz crackers crushed
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- ⅓ cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1-2 pinches ground cayenne
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees. Grease a 7×11-inch baking dish.
- Stir the cream-style corn, corn, ½ cup cracker crumbs, half of the melted butter, eggs, heavy cream, granulated sugar, smoked paprika, onion powder, ground cayenne, salt, and black pepper in a large mixing bowl.
- Spoon the mixture into the prepared casserole dish.
- Combine the remaining crushed crackers with the remaining butter and sprinkle it over the scalloped corn.
- Bake for 35-40 minutes or until golden brown and set. The center will be set and not jiggly. The internal temperature should be 160-165 degrees.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave at reduced power for short increments until warm. The top will no longer be crunchy, but it will still be delicious.
Kat
That dish reminds me of family dinners at my grandparent’s house. Using crackers for the topping is a pretty clever move.
MayPal
I have to admit, I am not a corn fan that much, but this recipe is making me interested in including it in our menu. I’ve never had scalloped corns before.
Beth Pierce
Thanks, MayPal! Enjoy!
Claudia
I made this last night to go with meatloaf, and it was a big hit. I really loved the flavor and how easy it was to make!