Mmm, can you smell that? There’s nothing quite like the creamy, comforting aroma of scalloped corn baking in the oven. Whether you’re planning a cozy family dinner or need a standout side dish for your next gathering, this classic comfort food is always a crowd-pleaser. Get ready to discover 24 deliciously different ways to make this beloved dish—your new favorite recipe is waiting!
Classic Scalloped Corn Casserole
Zap your holiday table with this nostalgic side that’s secretly a crowd-pleaser. It’s creamy, crunchy, and the ultimate comfort food upgrade—perfect for potlucks or cozy family dinners.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (14.75 oz) cans cream-style corn
– 1 (15.25 oz) can whole kernel corn, drained
– 1 cup crushed buttery round crackers (like Ritz), plus ¼ cup for topping
– ½ cup sour cream
– ¼ cup unsalted butter, melted
– 1 large egg, lightly beaten
– ½ cup whole milk
– 1 tbsp granulated sugar
– ½ tsp kosher salt
– ¼ tsp black pepper
– ¼ tsp paprika (optional, for smoky flavor)
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine both cans of cream-style corn and the drained whole kernel corn.
3. Stir in 1 cup of crushed crackers, sour cream, melted butter, beaten egg, milk, sugar, salt, and pepper until fully incorporated.
4. Pour the mixture evenly into the prepared baking dish.
5. Sprinkle the remaining ¼ cup of crushed crackers over the top in an even layer.
6. Dust lightly with paprika if using for added color and flavor.
7. Bake uncovered for 45 minutes, or until the edges are bubbly and the top is golden brown.
8. Let the casserole rest for 10 minutes before serving to allow it to set.
Perfectly creamy with a buttery, crispy topping that adds delightful texture. Serve it warm alongside roasted turkey or ham, or scoop it up with tortilla chips for a fun twist.
Cheesy Scalloped Corn Bake
Elevate your holiday table with this creamy, golden-brown side dish that’s pure comfort in every bite. This cheesy scalloped corn bake combines sweet corn with a rich, savory custard for a crowd-pleasing casserole that’s surprisingly simple to make. Get ready to impress with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 (14.5 oz) cans cream-style corn
- 1 (15.25 oz) can whole kernel corn, drained
- 2 large eggs
- 1 cup (8 oz) sour cream
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup (about 4 oz) shredded sharp cheddar cheese
- 1/2 cup (about 2 oz) shredded Monterey Jack cheese
- 1 sleeve (about 30) buttery round crackers, crushed (like Ritz)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk the 2 large eggs until smooth and pale yellow.
- Add the 2 cans of cream-style corn and 1 can of drained whole kernel corn to the bowl with the eggs.
- Stir in 1 cup of sour cream until the mixture is fully combined.
- Pour in 1/2 cup of melted, cooled butter and mix thoroughly. Tip: Letting the butter cool slightly prevents it from cooking the eggs when mixed.
- Fold in 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese.
- Season the mixture with 1/4 teaspoon of black pepper, stirring to distribute evenly.
- Pour the corn and cheese mixture into the prepared baking dish, spreading it into an even layer.
- In a small bowl, combine the crushed sleeve of buttery crackers with the remaining 2 tablespoons of melted butter from the stick, mixing until the crumbs are moistened.
- Sprinkle the buttery cracker crumbs evenly over the top of the casserole.
- Lightly dust the top with 1/4 teaspoon of paprika for color.
- Bake on the center rack for 45 minutes, or until the edges are bubbly and the top is golden brown. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
- Remove the bake from the oven and let it rest for 10 minutes before serving. Tip: This resting time allows the custard to set for cleaner slices.
Fresh from the oven, this bake offers a delightful contrast: a creamy, custardy interior packed with sweet corn and gooey cheese, topped with a buttery, crisp cracker crust. For a creative twist, serve it alongside grilled chicken or spoon it over baked potatoes. Leftovers reheat beautifully for a cozy next-day lunch.
Smoky Bacon Scalloped Corn
Oozing with creamy comfort and smoky bacon goodness, this scalloped corn is your new holiday side dish obsession. Forget boring casseroles—this one’s packed with flavor and texture that’ll have everyone asking for seconds. Ready in under an hour, it’s the ultimate crowd-pleaser for any festive table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (use applewood-smoked for extra flavor)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 (15-ounce) cans cream-style corn
– 1 (15-ounce) can whole kernel corn, drained
– 1 cup sour cream
– 1 cup shredded sharp cheddar cheese
– 1 cup crushed buttery crackers (like Ritz)
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust based on bacon saltiness)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Heat a large skillet over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until crispy and browned.
3. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
4. Add the diced onion to the skillet and sauté in the bacon fat for 5 minutes, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant.
6. In a large mixing bowl, combine both cans of cream-style corn, drained whole kernel corn, sour cream, shredded cheddar cheese, smoked paprika, black pepper, and salt.
7. Fold in the cooked bacon and onion-garlic mixture until evenly distributed.
8. Pour the corn mixture into the prepared baking dish and spread it into an even layer.
9. In a small bowl, mix the crushed crackers with the melted butter until all crumbs are coated.
10. Sprinkle the buttered cracker crumbs evenly over the top of the corn mixture.
11. Bake uncovered for 35–40 minutes, until the edges are bubbly and the topping is golden brown.
12. Remove from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
Mouthwateringly creamy with a satisfying crunch from that buttery topping, this dish balances sweet corn richness against smoky bacon and sharp cheddar. Serve it warm alongside roasted turkey or ham for a holiday feast, or scoop it onto plates with grilled chicken for a cozy weeknight dinner—leftovers reheat beautifully for next-day lunches.
Spicy Jalapeño Scalloped Corn
Grab your casserole dish—this spicy jalapeño scalloped corn is about to become your new holiday side dish obsession. It’s creamy, cheesy, and packs a gentle kick that’ll have everyone asking for seconds. Perfect for Christmas Eve dinner or any cozy winter gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed and patted dry (or 2 (15-oz) cans, drained well)
– 1 cup finely diced yellow onion
– 2 jalapeños, finely diced (remove seeds for less heat)
– 2 cups shredded sharp cheddar cheese, divided
– 1 (8 oz) package cream cheese, softened to room temperature
– 1 cup heavy cream
– 2 large eggs, lightly beaten
– 1/4 cup unsalted butter, melted
– 1/2 cup crushed buttery crackers (like Ritz)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika (optional, for extra depth)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the thawed corn, diced onion, diced jalapeños, 1 1/2 cups of the shredded cheddar cheese, softened cream cheese, heavy cream, beaten eggs, melted butter, salt, pepper, and smoked paprika (if using).
3. Mix everything together until fully combined and the cream cheese is evenly distributed—no large lumps.
4. Pour the corn mixture into the prepared baking dish and spread it into an even layer with a spatula.
5. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the corn mixture.
6. In a small bowl, toss the crushed crackers with a drizzle of melted butter or a teaspoon of olive oil until lightly coated.
7. Sprinkle the buttered cracker crumbs evenly over the cheese layer.
8. Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the edges are bubbly and the top is golden brown.
9. Remove the dish from the oven and let it rest on a wire rack for 10 minutes before serving—this helps it set for cleaner slices.
Ultimate comfort food alert! This corn bakes up with a creamy, custardy center and a crispy, cheesy top that’s irresistible. Serve it warm alongside roasted turkey or ham, or scoop it onto plates with a sprinkle of fresh cilantro for a bright finish. Leftovers reheat beautifully for breakfast with a fried egg on top.
Creamy Scalloped Corn with Herbs
Buckle up for the creamiest, herbiest side dish that’ll steal the spotlight. This scalloped corn bakes up bubbly and golden, with fresh herbs cutting through the richness. It’s the ultimate comfort food upgrade for any holiday table or cozy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or fresh corn off the cob)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs, lightly beaten
– 3 tbsp unsalted butter, melted (plus extra for greasing)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme (or 1 tsp dried)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika (optional, for a hint of warmth)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 2-quart baking dish thoroughly with butter to prevent sticking.
3. In a large mixing bowl, combine the thawed corn kernels, chopped onion, and minced garlic.
4. Sprinkle the all-purpose flour over the corn mixture and toss until everything is evenly coated—this helps thicken the sauce.
5. In a separate medium bowl, whisk together the heavy cream, whole milk, and lightly beaten eggs until smooth.
6. Stir the melted butter into the cream mixture.
7. Add the grated Parmesan cheese, chopped parsley, chopped thyme, kosher salt, black pepper, and smoked paprika (if using) to the cream mixture. Whisk well to combine.
8. Pour the cream mixture over the corn mixture in the large bowl. Fold gently until all ingredients are fully incorporated.
9. Transfer the combined mixture to the greased baking dish, spreading it into an even layer.
10. Bake in the preheated oven at 375°F for 40–45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
11. Remove the dish from the oven and let it rest for 5–10 minutes before serving—this allows it to firm up slightly for easier slicing.
You’ll love the creamy, custard-like texture that holds the sweet corn kernels in a savory embrace. Fresh herbs pop with brightness against the rich Parmesan, making it a versatile side that pairs beautifully with roasted meats or a simple green salad. Try topping leftovers with a fried egg for a next-day brunch twist.
Slow Cooker Scalloped Corn
Make your holiday side dish game effortless with this creamy, crowd-pleasing classic. Just dump, set, and forget—your slow cooker does all the work while you relax. It’s the ultimate hands-off comfort food that delivers big flavor with minimal effort.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 3 hours
Ingredients
– 2 (15 oz) cans whole kernel corn, drained (or use frozen corn, thawed)
– 1 (14.75 oz) can cream-style corn
– 1 cup crushed buttery crackers, like Ritz (about 25 crackers)
– 1 cup shredded sharp cheddar cheese
– 1/2 cup unsalted butter, melted (1 stick)
– 2 large eggs, lightly beaten
– 1/2 cup whole milk
– 1/4 cup finely diced onion
– 1/4 tsp black pepper
– 1/4 tsp paprika, for garnish (optional)
Instructions
1. Grease the inside of a 4- to 6-quart slow cooker with non-stick cooking spray.
2. Drain the 2 cans of whole kernel corn in a colander to remove excess liquid.
3. Combine the drained whole kernel corn, cream-style corn, crushed crackers, shredded cheddar, melted butter, beaten eggs, milk, diced onion, and black pepper in a large mixing bowl.
4. Stir the mixture thoroughly until all ingredients are evenly incorporated—no dry pockets should remain.
5. Transfer the mixture to the prepared slow cooker and spread it into an even layer with a spatula.
6. Sprinkle the optional paprika evenly over the top for a hint of color and smoky flavor.
7. Cover the slow cooker with its lid and set it to cook on LOW heat for 3 hours.
8. Check the corn after 2.5 hours by inserting a knife into the center; it should come out clean, and the edges should be lightly golden and bubbly.
9. Turn off the slow cooker and let the scalloped corn rest, uncovered, for 10 minutes to set before serving.
10. Scoop the corn directly from the slow cooker into a serving dish using a large spoon.
Enjoy the creamy, custard-like texture that holds its shape without being mushy. Each bite offers a sweet corn flavor balanced by the savory cheese and buttery crackers—perfect alongside roasted turkey or ham. For a fun twist, top individual servings with crispy fried onions or fresh chopped herbs right before eating.
Vegan Scalloped Corn with Cashew Cream
Hear me out: this vegan scalloped corn is the holiday side dish you didn’t know you needed. It’s creamy, savory, and so easy to make. Get ready to impress everyone at the table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup raw cashews, soaked for at least 4 hours or overnight for a smoother cream
– 1 cup unsweetened almond milk, or any plant-based milk
– 2 tablespoons nutritional yeast, for a cheesy flavor
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika, adjust to taste
– 1/2 teaspoon salt, plus more for seasoning
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil, or any neutral oil
– 1 small yellow onion, diced
– 2 (15-ounce) cans whole kernel corn, drained
– 1/2 cup panko breadcrumbs, for topping
– 1 tablespoon melted vegan butter, or olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
2. Drain the soaked cashews and add them to a high-speed blender.
3. Pour in the almond milk, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and black pepper.
4. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed. Tip: A powerful blender ensures no graininess in the sauce.
5. Heat the olive oil in a large skillet over medium heat for about 1 minute until shimmering.
6. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
7. Stir in the drained corn and cook for an additional 2-3 minutes to warm through.
8. Pour the cashew cream sauce from the blender into the skillet with the corn mixture.
9. Stir everything together until well combined and heated through, about 2 minutes.
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. In a small bowl, mix the panko breadcrumbs with the melted vegan butter until the crumbs are lightly coated.
12. Sprinkle the buttered breadcrumbs evenly over the top of the corn mixture.
13. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly. Tip: Check at 25 minutes to prevent over-browning.
14. Let the dish rest for 10 minutes after removing it from the oven to allow it to set. Tip: This resting time helps the creamy texture firm up slightly for easier serving.
15. Serve warm directly from the baking dish.
Rich and comforting, this dish boasts a velvety texture from the cashew cream and a satisfying crunch from the golden panko topping. The smoky paprika and nutritional yeast create a deep, savory flavor that pairs perfectly with roasted vegetables or a holiday main. Try scooping it onto toasted sourdough for a next-level open-faced sandwich.
Corn and Cheese Scalloped Surprise
Hear me out—this Corn and Cheese Scalloped Surprise is the cozy, cheesy side dish your holiday table didn’t know it needed. Think creamy corn, melty cheese, and a golden crust that’ll have everyone asking for seconds. Skip the boring potatoes and make this instead.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or fresh corn if in season)
– 2 cups shredded sharp cheddar cheese (pre-shredded works fine)
– 1 cup heavy cream (substitute half-and-half for a lighter version)
– 1/2 cup grated Parmesan cheese (the pre-grated kind is okay)
– 1/4 cup unsalted butter, cubed (use salted butter and reduce salt if preferred)
– 1/4 cup all-purpose flour
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (adjust to taste for more smokiness)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
3. In a large mixing bowl, combine the thawed corn kernels, shredded cheddar cheese, and grated Parmesan cheese.
4. In a medium saucepan over medium heat, melt the unsalted butter cubes until fully liquid, about 2-3 minutes.
5. Whisk in the all-purpose flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
6. Gradually pour in the heavy cream while whisking constantly to prevent lumps, continuing for 2-3 minutes until the mixture thickens slightly.
7. Stir in the garlic powder, smoked paprika, salt, and black pepper until fully incorporated, about 30 seconds.
8. Pour the cream sauce over the corn and cheese mixture in the bowl, folding gently until everything is evenly coated.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
10. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly around the edges.
11. Remove from the oven and let it rest for 10 minutes before serving to allow it to set.
12. Serve warm directly from the dish.
Venture into a dish that’s creamy with a satisfying crunch from the baked top. The corn adds a sweet pop against the rich, smoky cheese flavors—perfect for scooping onto plates alongside roasted meats or as a standalone comfort food. Try topping it with fresh herbs like chives or serving it in individual ramekins for a festive touch.
Scalloped Corn with Panko Topping
Scoop up this creamy, crunchy side dish that’s about to steal the holiday spotlight. Think sweet corn baked in a rich, cheesy custard, then topped with a crispy panko crust. It’s the ultimate comfort food upgrade that’s surprisingly simple to make.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or two 15-oz cans, drained)
– 1 cup whole milk
– 1 cup heavy cream
– 2 large eggs
– 1 cup shredded sharp cheddar cheese
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter, melted (plus extra for greasing)
– 1 tsp granulated sugar
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the whole milk, heavy cream, and eggs until fully combined.
3. Add the all-purpose flour, granulated sugar, kosher salt, and black pepper to the bowl. Whisk vigorously for 1 minute until no lumps remain—this prevents a floury texture.
4. Stir in the thawed corn kernels and shredded sharp cheddar cheese until evenly distributed.
5. Pour the corn mixture into the prepared baking dish, spreading it into an even layer.
6. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix with a fork until the crumbs are lightly coated.
7. Sprinkle the panko topping evenly over the corn mixture, pressing gently to adhere.
8. Drizzle the 2 tbsp of melted unsalted butter over the topping for extra browning.
9. Bake on the middle rack for 40–45 minutes. The edges should be bubbly, and the topping golden brown—if it browns too quickly, tent with foil.
10. Let the dish rest for 10 minutes after baking; this allows the custard to set for cleaner slices.
Get ready for a texture showdown: creamy, velvety corn meets that irresistible panko crunch. The sharp cheddar adds a tangy depth that balances the sweetness perfectly. Serve it warm alongside roasted turkey or as a standout potluck dish that’ll have everyone asking for the recipe.
Southern Style Scalloped Corn
Unlock creamy comfort food magic with this Southern-style scalloped corn. Grab a casserole dish—this holiday side dish is about to steal the spotlight with its rich, cheesy texture and sweet corn flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or 2 (15-oz) cans, drained)
– 1 cup whole milk
– 2 large eggs
– 1 cup shredded sharp cheddar cheese
– 1/2 cup crushed saltine crackers (about 12 crackers)
– 1/4 cup unsalted butter, melted (plus extra for greasing)
– 1/4 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika (optional, for color)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter to prevent sticking.
3. In a large mixing bowl, whisk together the milk and eggs until fully combined.
4. Add the flour, sugar, salt, pepper, and paprika to the milk mixture, whisking until smooth with no lumps.
5. Stir in the thawed corn kernels and shredded cheddar cheese until evenly distributed.
6. Pour the corn mixture into the greased baking dish, spreading it into an even layer.
7. In a small bowl, mix the melted butter with the crushed saltine crackers until the crumbs are moistened.
8. Sprinkle the buttered cracker crumbs evenly over the top of the corn mixture.
9. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set (it should not jiggle when shaken).
10. Remove from the oven and let it rest for 10 minutes before serving to allow it to firm up slightly.
Let this dish cool briefly to let the creamy custard set—it’s perfectly tender with a crispy, buttery topping that crackles with each bite. Serve it warm alongside roasted turkey or ham for a holiday feast, or scoop it straight from the dish for a cozy weeknight side.
Easy One-Pan Scalloped Corn
Perfect for holiday potlucks or cozy weeknights, this creamy corn casserole bakes up golden and bubbly in one pan. Packed with sweet corn and savory cheese, it’s a crowd-pleaser that requires minimal cleanup.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
- 2 (14.5 oz) cans whole kernel corn, drained (or use 3 cups frozen corn, thawed)
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream (full-fat for best texture)
- 1 large egg, lightly beaten
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup shredded sharp cheddar cheese (or Monterey Jack for milder flavor)
- 1/2 cup crushed buttery crackers, like Ritz (about 15 crackers)
- 1/4 cup finely chopped yellow onion
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine both cans of corn, cream-style corn, sour cream, beaten egg, and melted butter. Stir until fully incorporated.
- Fold in the shredded cheddar cheese, chopped onion, and black pepper. Tip: For extra flavor, sauté the onion in 1 tbsp butter until soft before adding.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle the crushed crackers evenly over the top. Tip: For a crispier topping, mix crackers with 1 tbsp melted butter before sprinkling.
- Bake uncovered for 40-45 minutes, or until the edges are bubbly and the top is golden brown. Tip: If the top browns too quickly, cover loosely with foil.
- Remove from the oven and let rest for 5-10 minutes before serving.
Fresh from the oven, this casserole boasts a creamy, custard-like center with a buttery, crunchy topping. The sweet corn and sharp cheese create a balanced, comforting flavor. Serve it warm alongside roasted turkey or as a standalone side with a green salad for a satisfying meal.
Holiday Scalloped Corn with Cranberries
Brace for a holiday side dish that’ll steal the spotlight. This creamy, sweet-savory scalloped corn gets a festive pop from tart cranberries. It’s the ultimate upgrade to your classic casserole.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (14.75 oz) cans cream-style corn
– 1 cup whole milk
– 2 large eggs, lightly beaten
– 1 cup crushed buttery round crackers (like Ritz), plus ¼ cup for topping
– ½ cup dried cranberries
– 4 tbsp unsalted butter, melted, plus 1 tbsp for greasing
– ½ tsp salt
– ¼ tsp black pepper
– ½ tsp paprika (optional, for smoky depth)
Instructions
1. Preheat your oven to 350°F.
2. Grease an 8×8-inch baking dish with 1 tbsp butter.
3. In a large bowl, combine both cans of cream-style corn and 1 cup whole milk.
4. Stir in 2 lightly beaten eggs until fully incorporated.
5. Fold in 1 cup crushed crackers, ½ cup dried cranberries, 4 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Tip: For extra flavor, add ½ tsp paprika here.
6. Pour the mixture into the greased baking dish, spreading it evenly.
7. Sprinkle the remaining ¼ cup crushed crackers evenly over the top.
8. Bake at 350°F for 40-45 minutes. Tip: The edges should be bubbly and the top golden brown.
9. Remove from the oven and let it rest for 10 minutes before serving. Tip: This allows the casserole to set for cleaner slices.
The result is a lusciously creamy interior with a buttery, crisp topping. The cranberries add bursts of tartness that cut through the richness perfectly. Serve it warm alongside roasted turkey or as a standout potluck dish that guests will rave about.
Garlic and Herb Scalloped Corn
Creamy corn casserole gets a garlicky upgrade that’ll have everyone asking for seconds. This Garlic and Herb Scalloped Corn bakes up bubbly and golden—perfect for holidays or cozy weeknights. It’s rich, herby, and impossible to resist.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or two 15-oz cans, drained)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted (plus extra for greasing)
– 2 large eggs, lightly beaten
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
– 1 tbsp fresh parsley, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup crushed buttery crackers (like Ritz), for topping
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease an 8×8-inch baking dish with butter.
3. In a large mixing bowl, combine the thawed corn, heavy cream, whole milk, grated Parmesan cheese, melted butter, and lightly beaten eggs.
4. Stir in the minced garlic, chopped thyme, chopped parsley, salt, and black pepper until fully incorporated.
5. Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula.
6. Sprinkle the crushed buttery crackers evenly over the top of the corn mixture.
7. Bake in the preheated oven for 40–45 minutes, or until the edges are bubbly and the top is golden brown.
8. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly.
Luxuriously creamy with pops of sweet corn, this dish boasts a savory garlic-herb punch and a buttery, crunchy topping. Serve it warm alongside roasted chicken or as a standout side at your next potluck—leftovers reheat beautifully for a quick, comforting meal.
Gluten-Free Scalloped Corn
A gluten-free side dish that’s creamy, cozy, and perfect for holiday tables or weeknight dinners. This scalloped corn bakes up golden and bubbly with a satisfying texture everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (15 oz) cans whole kernel corn, drained (or frozen corn, thawed)
– 1 cup gluten-free cracker crumbs (about 20 crackers, crushed)
– 1 cup whole milk (or any milk of choice)
– 2 large eggs, lightly beaten
– ¼ cup unsalted butter, melted (plus extra for greasing)
– 2 tbsp granulated sugar (adjust to taste)
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp paprika (optional, for color)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease an 8×8-inch baking dish with butter to prevent sticking.
3. In a large mixing bowl, combine the drained corn, gluten-free cracker crumbs, milk, beaten eggs, melted butter, sugar, salt, pepper, and paprika (if using).
4. Stir the mixture until all ingredients are evenly incorporated—no dry spots should remain.
5. Pour the corn mixture into the greased baking dish, spreading it into an even layer with a spatula.
6. Bake uncovered in the preheated oven for 45 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean).
7. Remove the dish from the oven and let it cool for 10 minutes before serving to allow it to firm up slightly.
Zesty and comforting, this dish offers a creamy interior with a lightly crisp top. Serve it warm alongside roasted meats or as a standalone vegetarian option—leftovers reheat beautifully for next-day lunches.
Rich and Savory Scalloped Corn Gratin
Brace for a flavor bomb that’ll steal the holiday spotlight. This creamy, golden gratin layers sweet corn with savory cheese and a crispy topping—pure comfort in a dish. Skip the boring sides and make this your new go-to.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed (or fresh if in season)
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 3 tbsp unsalted butter, melted
– 2 large eggs, lightly beaten
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika (optional, for extra depth)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, melt 1 tbsp of the butter. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic to the skillet and cook for 1 more minute, just until fragrant—be careful not to burn it.
4. In a large mixing bowl, combine the thawed corn, cooked onion-garlic mixture, heavy cream, beaten eggs, shredded cheddar, 1/4 cup of the Parmesan, salt, pepper, and smoked paprika if using. Stir until everything is evenly incorporated.
5. Pour the corn mixture into the prepared baking dish and spread it into an even layer with a spatula.
6. In a small bowl, mix the panko breadcrumbs, remaining 1/4 cup Parmesan, and remaining 2 tbsp melted butter until the crumbs are lightly coated.
7. Sprinkle the breadcrumb mixture evenly over the top of the corn in the baking dish.
8. Bake in the preheated oven for 40-45 minutes. Check at 40 minutes—the top should be golden brown and crispy, and the center should be set with no liquid jiggle when you gently shake the dish.
9. Remove from the oven and let it rest for 10 minutes before serving to allow it to firm up slightly.
10. Enjoy warm. Every bite delivers a creamy, cheesy interior with a satisfying crunch from the topping. Elevate it by pairing with roasted meats or topping with fresh herbs like chives for a bright finish.
Sweet and Savory Honey Scalloped Corn
Gather your crew—this isn’t your grandma’s corn casserole. Get ready for a side dish that steals the spotlight with its sticky-sweet honey glaze and savory, creamy base. It’s the ultimate holiday upgrade you’ll make year-round.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups frozen corn kernels, thawed and patted dry (or fresh corn cut from 6 ears)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup honey, plus extra for drizzling
– 2 large eggs, lightly beaten
– 1/2 cup grated sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 3 tbsp unsalted butter, melted
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika (optional, for a smoky hint)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the thawed corn kernels, heavy cream, whole milk, and 1/4 cup honey. Stir until the honey is fully incorporated.
3. Add the lightly beaten eggs to the corn mixture, whisking continuously to prevent curdling—this ensures a smooth, custardy texture.
4. Fold in the grated sharp cheddar cheese, grated Parmesan cheese, melted unsalted butter, kosher salt, black pepper, and smoked paprika (if using). Mix until evenly distributed.
5. Pour the mixture into the prepared baking dish, spreading it into an even layer with a spatula.
6. Bake in the preheated oven at 375°F for 40–45 minutes. Check at 40 minutes: the top should be golden brown and the center set with a slight jiggle.
7. Remove the dish from the oven and let it rest for 10 minutes—this allows the custard to firm up for cleaner slices.
8. Drizzle additional honey over the top just before serving for an extra glossy, sweet finish.
Heavenly and hearty, this corn bakes into a creamy, custard-like texture with crispy, caramelized edges. The honey glaze adds a sticky sweetness that balances the savory cheese and smoky paprika. Serve it warm alongside roasted turkey or as a decadent brunch dish with crispy bacon on top.
Asian-Inspired Scalloped Corn with Ginger
Jazz up your holiday table with this creamy, savory side dish. It’s a cozy, comforting classic with a zesty ginger twist that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 (14.5 oz) cans whole kernel corn, drained (or use 3 cups frozen corn, thawed)
– 1 (14.75 oz) can cream-style corn
– 1 cup whole milk
– 2 large eggs, lightly beaten
– 1 cup crushed buttery crackers (like Ritz)
– ¼ cup unsalted butter, melted (plus extra for greasing)
– 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
– ½ tsp garlic powder
– ½ tsp black pepper
– ¼ tsp salt (adjust if using salted butter)
Instructions
1. Preheat your oven to 350°F. Grease an 8×8-inch baking dish with butter.
2. In a large mixing bowl, combine both cans of corn, cream-style corn, milk, and beaten eggs. Stir until fully incorporated.
3. Add the grated ginger, garlic powder, black pepper, and salt to the corn mixture. Mix well to distribute the spices evenly.
4. Pour the corn mixture into the greased baking dish, spreading it into an even layer.
5. In a small bowl, mix the crushed crackers with the melted butter until the crumbs are evenly coated.
6. Sprinkle the buttered cracker crumbs evenly over the top of the corn mixture.
7. Place the baking dish in the preheated oven. Bake for 45 minutes, or until the edges are bubbly and the topping is golden brown.
8. Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the custard to set slightly for easier scooping.
Rich and creamy with pops of sweet corn, the ginger adds a warm, aromatic kick that cuts through the richness. Serve it straight from the dish alongside roasted chicken or as a standout potluck contribution—it reheats beautifully the next day.
Conclusion
From cozy family dinners to festive holiday spreads, these 24 scalloped corn recipes offer something delicious for every occasion. We hope you find a new favorite to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these scrumptious ideas too. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
